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Breaded Eggplant Cutlets Recipe
Breaded eggplant cutlets are a typical recipe of the Sicilian tradition, especially of the province of Palermo. Tasty and Crispy, this Italian recipe wants few simple ingredients for a really amazing taste.Breaded eggplant cutlets are made with slices of eggplant dipped in egg, then in bread crumbs and grated cheese, finally fried in seed oil.Crunchy on the outside with a firm consistency on the inside, vegetarian cutlets are irresistible!
Ingredients
- 2 eggplants round
- 80 g cheese 3 oz of grated Caciocavallo cheese (you can replace it with Parmigiano cheese or Pecorino Romano)
- 150 g breadcrumbs 5 oz
- 2 eggs
- salt a pinch
- 1 tablespoon coarse salt
- 400 ml vegetable oil 1 ¾ cup, for frying
Instructions
- Wash and dry the eggplants. Cut them into slices of about 1 cm (about ⅓ of an inch). Place them in a colander and sprinkle with the coarse salt. Let them lose their bitter water for at least 30 minutes. After this time, rinse them under running water to remove the salt. Dry them well with some kitchen paper.
- Meanwhile beat the eggs in a bowl with a fork and add a pinch of fine salt to taste.
- Grate the cheese. Sicilian tradition wants very seasoned Caciocavallo cheese, but Parmigiano Reggiano or Pecorino Romano cheese are a good choice too for this recipe. The important thing is to get high quality cheese. Grate it when necessary, don't buy it already grated!
- In a bowl mix the breadcrumbs together with the grated cheese. Even for the breadcrumbs, if you can, make them at home with some leftover bread.
- Now dip the eggplant slices in the eggs. Then bread them. Make the bread crumbs and cheese adhere well over the whole eggplant slice, pressing well with a fork.
- When all the slices are ready to be cooked, get ready with the vegetable oil for frying. So in a large frying pan, pour all the oil. Once the oil has become hot (you see it by dipping a small piece of breaded eggplant: if you see bubbles on the surfice, it means that the oil is at the right temperature), dip the breaded eggplant cutlets.
- Fry the eggplants for about ⅚ minutes, turning them several times. Once they are golden on both sides, remove them from the oil.
- Dry them on a kitchen paper and bring to the table. Your Breaded Eggplant Cutlets are ready, serve immediately!
Nutrition
Serving: 100gCalories: 301kcalCarbohydrates: 41gProtein: 15gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 103mgSodium: 2154mgPotassium: 629mgFiber: 9gSugar: 10gVitamin A: 171IUVitamin C: 5mgCalcium: 245mgIron: 3mg
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