Instructions

1. Crumble the feta cheese and the breadcrumbs together, then add the chilli flakes and season with salt and pepper. Chop the mint leaves, combine with the mixture.
2. Prepare three dishes: add the flour in the first one (add salt and pepper to ), beat the egg in the second one, put the feta breadcrumbs in the third.
3. Cut the end of the eggplant, then slice it it lengthwise into 1 cm thick. Cover each slice well with flour, shake it off, then cover completely with egg then with the feta breadcrumbs.
4. Cook them in plenty of hot olive until golden brown for about 2-3 minutes on each side. Drain them on kitchen paper towel.
5. Serve at room temperature.