Slice the eggplant into pieces about 1 cm thick, sprinkle generously with sea salt, and let them rest for 20 minutes. Afterwards, pat off the exuded liquid with a paper towel.

First, coat the slices in flour, then dip them in beaten egg, and finally in an even mixture of vegetarian Parmesan and panko breadcrumbs in a 50:50 ratio.

Heat oil in a pan and fry the breaded eggplant slices for about 3 minutes per side until golden brown and crispy.

Mix creamy quark with fresh herbs of your choice, add 1/2 tsp salt and a pinch of sugar until a smooth dip forms.

Serve the golden-brown fried eggplant slices with the flavorful herb dip and enjoy this delicious combination.