Eggplant Cutlets

Eggplant cutlets are a tasty vegetarian dish and a variation of the classic meat cutlets. Here’s how to prepare them:

Ingredients

• 2 large eggplants
• 2 eggs
• Flour as needed
• Breadcrumbs as needed
• Fine salt
• Black pepper (optional)
• Extra virgin olive oil (for frying) or seed oil
• Grated cheese (parmesan or pecorino, optional)

Preparation

1. Start by cleaning the eggplants and cutting them into slices about 1 centimeter thick.
2. Salt them and let them rest in a colander for about 30 minutes to eliminate their bitter liquid.
3. In the meantime, beat the eggs with a pinch of salt (and pepper if using) in a deep plate. Place the flour and breadcrumbs in two separate plates; if you like, you can mix a little grated cheese into the breadcrumbs for a richer flavor.
4. Rinse the eggplant slices to remove the bitterness and dry them with kitchen paper.
5. Dip each eggplant slice first in the flour, then in the egg, and finally in the breadcrumbs, making sure the coating adheres well.
6. In a large pan, heat plenty of oil and when it’s hot, fry the breaded eggplant slices until golden on both sides.
7. Once fried, let them drain on paper towels to remove excess oil.
8. Serve hot.

Trivia

If you prefer a lighter version, you can bake the eggplant cutlets instead of frying them. Arrange them on a baking tray lined with parchment paper, drizzle with a little extra virgin olive oil and bake in a preheated oven at 200°C (about 392°F) for about 20 minutes or until golden brown, turning them halfway through cooking.

Furthermore, eggplants have ancient origins, having been first cultivated in India and are very present in Mediterranean cuisine. They are versatile in preparation: grilled, baked, fried, stuffed, or as an ingredient for sauces and side dishes. Eggplant cutlets are an example of how this vegetable can be used creatively to enrich the repertoire of vegetarian recipes.