Eggplant cutlets are a delicious second course!
The vegetarian variant of the great meat classic!
They are slices of eggplant, first dipped in egg, then breaded in breadcrumbs and finally fried or baked a few minutes!
Golden and crispy on the outside, juicy and soft on the inside; a unique delicacy ideal for the whole family, even the children love them!
- 2 eggplants
- breadcrumbs to taste
- 2 eggs
- grated Parmigiano Reggiano Cheese
- salt and pepper to taste
- oil for frying
Start by washing the eggplants and removing the skin (I do not remove it completely, but only in alternating strips).
Slice them and layer them in a container, lightly salting each slice.
On top of the container place a container full of water, so as to make weight, and let rest for an hour.
Separately, season the breadcrumbs with salt, pepper and grated cheese, and in another concave dish beat the eggs.
After the eggplants have rested, take each slice, dry it with kitchen paper, dip it in the egg and then in the breadcrumbs.
Fry each slice in hot oil until golden brown on both sides.
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HOT TO MAKE DELICIOUS FRIED EGGPLANT CUTLETSPosted on November 17, 2021
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