Vegetable medallions with apple puree and duchess potatoes

Cut the vegetables into slices not very thin and leave the eggplants cut to stand sprinkled with thick salt for at least 30 min.Thus they will lose bitter water.

The slices of tomato, zucchini and eggplant pass through the egg beaten egg before passing them in the breadcrumbs.Then, see them to go through the egg and again in the breadcrumbs.Fry the vegetables with the oil and drain on paper paper.

For apple puree: cut and peel the apples into wedges.Place a pot to the fire with the butter, add apples and white wine.Let cook over medium heat until the apples are soft and crush everything.Reserve.

Prepare Duchess potatoes according to packaging instructions.

Serve the vegetable medallions accompanied by Duchess potatoes and puree of apples.