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 Prep Time
2people 20minutes
Cook Time
6minutes
Servings Prep Time
2people 20minutes
Cook Time
6minutes
Ingredients
Instructions
  1. Wash the eggplant (1), dry and then cut into slices (2) thick 4 millimetres. Leave aside (3) on the cutting board.
  2. 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.
  3. 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).
  4. Add also the onion into the eggs (10), mix well (11) and press. Then put the breadcrumbs in a bowl (12).
  5. 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).
  6. 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.
Recipe Notes

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