Eggplant cutlets is a tasty dish, easy to prepare, and very famous in Rome, where is part of the Christmas tradition. Here is generally served as an appetizer or as a starter, before the Christmas lunch, with other fried starters. Sometimes the aubergines breaded cutlets are also excellent as a side dish, when served withsome meat like the chicken breast or the veal, especially grilled.
EGGPLANT BREADED CUTLETS
The aubergine cutlets are made with a simple recipe made from a few ingredients and are used both as an appetizer or as a side dish or as a second course.
Servings 2 people
Prep Time 20 minutes
Cook Time 6 minutes
Ingredients
- 300 g eggplant
- 2 egg
- 10 tbsp bread crumbs
- 30 g bread stale
- ½ Onion white
- 1 sprinkle Black pepper
- 20 cl Sunflower oil
Instructions
- Wash the eggplant (1), dry and then cut into slices (2) thick 4 millimetres. Leave aside (3) on the cutting board.
- Put the bread in a bowl (4) with water to make it soften (5). Then peel and finely chop the onion (6) and leave it aside.
- Open the eggs (7) in a bowl to beat them (8) adding some salt. Squeeze the stale bread and add it in the eggs (9).
- Add also the onion into the eggs (10), mix well (11) and press. Then put the breadcrumbs in a bowl (12).
- Dip the slices of aubergines in the eggs (13) making it adhere well and then immediately pass them in the breadcrumbs (14). Place all the slices of aubergine in a plate (15).
- Pour plenty of sunflower oil in a large pan and warm it. Add the aubergine slices (16) in the oil for about 3 minutes before turning them (17) and cook for another 3 minutes. Once fried, take them and place them on a kitchen towel (18) placed on a plate. Let drip the oil for a minute and serve immediately on the table very hot.