Simple Way to Prepare Perfect Aubergine Baked in Consommé-Seasoned Panko

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergine baked in consommé-seasoned panko. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Aubergine Baked in Consommé-Seasoned Panko is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Aubergine Baked in Consommé-Seasoned Panko is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have aubergine baked in consommé-seasoned panko using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Aubergine Baked in Consommé-Seasoned Panko:

1. Make ready ones Aubergines (slim Japanese ones)
2. Take Plain flour
3. Make ready Egg
4. Take ☆ Panko
5. Make ready ☆ Consommé bouillon granules
6. Make ready shakes ☆ Salt and pepper
7. Get Vegetable Oil

Instructions to make Aubergine Baked in Consommé-Seasoned Panko:

1. Slice the aubergines into 5 mm. Coat with the flour (it'll be easier to coat them if you can throw all the ingredients into a plastic bag).
2. In a deep dish, add the ☆ ingredients, and mix with a spoon.
3. Coat the aubergines in the panko from Step 2. Shallow fry.
4. Once both sides are golden brown, they're done!
5. [Chicken version] Here's an easy recipe for baked chicken with consommé bouillon flavour.

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