Fried eggplant cutlets, a simple and tasty idea to prepare in a few minutes, perfect as an appetizer and ideal to accompany a dinner with cheerfulness and liveliness.
This recipe lends itself to many variations, such as enriching the breading with spices or aromatic herbs of any kind, or it is also excellent to cook in the oven or in an air fryer if you want to bring a slightly lighter dish to the table.
It will remain delicious anyway.
Furthermore, they are great to make in any season.
A fundamental characteristic of this dish, to give it that irresistible crunchiness, is to do a double breading with flour and breadcrumbs.
Another tip I leave you is to let the eggplants drain well under salt for at least half an hour.
Below I leave you my favorite eggplant recipes to make on any occasion.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons, Summer
Ingredients
- 2 black oval eggplants
- as needed coarse salt
- as needed sunflower oil
- as needed all-purpose flour
- as needed breadcrumbs
- 2 eggs
- 2 pinches fine salt
- as needed parsley (fresh)
Tools
- 1 Knife
- 1 Cutting board
- 3 Plates
- 1 Fork
- 1 Skillet
Steps
To make the Fried Eggplant Cutlets, first wash the eggplants well, remove the stem and cut them into slices about 3/4 inch thick.
Let them drain with coarse or fine salt in a colander for about 30 minutes and then rinse them well and dry with a clean cloth.
Prepare the breading in two separate plates with flour and breadcrumbs, and in a third plate, the beaten egg with a pinch of salt.
Add chopped parsley to the eggs and mix with a fork, dip the eggplant slice first in the egg, then in the flour on both sides, again in the egg, and then in the breadcrumbs, being careful to shake off excess ingredients.
Repeat this operation until all ingredients are used.
Fry them in abundant hot sunflower oil, turning them halfway through cooking.
Let them drain on a plate with absorbent paper.
And here they are ready, perfect to serve on any occasion.
