Spring/Summer

Eggplant cutlets

Eggplant cutlets are a triumph and favourite ingredient of Italian cuisine. Fried or baked, there are dozens of recipes that you can prepare while they are in season.

Eggplant cutlets are a very simple idea for a delicious side dish but is also an excellent solution for filling sandwiches. Baked and breaded, the eggplant is beautiful when served with bright tomatoes and fresh basil.

Eggplant cutlets: Ingredients

Makes about 15 cutlets

2 large organic eggplants (aubergines), sliced

Pinch of sea salt

100 g (31/2 oz) brown rice flour

1 large egg

100 g (31/2 oz) breadcrumbs

Extra virgin olive oil, to taste

 

Eggplant cutlets: Method

  1. Soak the eggplant in water for 30 minutes.
  2. Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.
  3. In three separate dishes, place the flour, breadcrumbs and eggs.
  4. Drain the eggplants and pat dry with paper towel. Dip each eggplant slice in the flour, then the eggs and then in the breadcrumbs.
  5. Arrange the eggplant on the baking tray.
  6. Bake for 25 minutes, or until golden.

Don’t miss:

Marinated eggplant

Eggplant rolls

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