Today I was craving a delicious dish with eggplant, easy to make like the Eggplant Cutlets alla Norma. In summer, eggplants really come to our rescue with countless recipes, like these crispy on the outside and soft on the inside Eggplant Sticks. For this recipe, I was inspired by the classic Sicilian Pasta alla Norma that we all especially love. I took an eggplant, baked it until it softened, and then I got creative, breaded, fried, and topped with a tomato sauce with basil and lots of cacioricotta cheese… You can’t imagine the goodness, they were really one after another… irresistible!!! However, even if you don’t want to enjoy this cutlet with the sauce and cacioricotta, you can easily fry it and eat it like that because it’s extremely good even without seasoning. So, friends, what are you waiting for? Prepare them right away, ideal when you have friends for dinner, put them in the oven in the morning, bread them, and fry them when needed… Spectacular!!!!!
If you like recipes with eggplant, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 oval black eggplants (preferably small)
- 21 oz canned peeled tomatoes
- to taste salt
- sticks basil
- to taste extra virgin olive oil
- 7 oz goat cacioricotta
- 4 eggs
- 3/4 cup all-purpose flour
- 3 1/3 cups breadcrumbs
- to taste salt
- 1 pinch pepper (optional)
- 1 1/4 cups peanut oil
Tools
- Absorbent Paper
- 1 Frying Pan
- 1 Skimmer
- 1 Tongs
Preparation Procedure for Eggplant Cutlets alla Norma
Place the eggplants on a baking tray lined with parchment paper
Season with extra virgin olive oil and bake in a hot oven at 392°F for 25 minutes until they become soft.
Let cool slightly and remove the skin thoroughly.
After removing the skin, lightly press with your hands to flatten them.
Coat the eggplant with flour on both sides.
In a bowl, beat the eggs with salt and pepper.
Dip the cutlet in the egg, making sure not to leave any part of the eggplant without egg.
Finally, coat thoroughly in breadcrumbs and do the same for the other eggplants.
At this point, heat the peanut oil well and fry them first on one side and then on the other.
Until golden brown enough.
At this point, season with a fresh tomato sauce with basil made earlier with tomato sauce, salt, extra virgin olive oil, and basil. Then place some sauce on the plate and lay the cutlet on top.
At this point, cover with more sauce and plenty of coarsely grated cacioricotta on top. Our Eggplant Cutlet alla Norma is ready to be enjoyed.
