Cotoletta di Melanzana (Eggplant Cutlets)
Ingredients:
2 large eggplants
Salt (for sweating the eggplants)
1 cup all-purpose flour
3 large eggs
2 cups breadcrumbs (preferably Italian-style)
1 cup grated Parmesan cheese
2 cups vegetable oil (for frying)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Eggplants:
Wash the eggplants and cut them into 1/2 inch thick slices.
Lay the slices on a baking sheet lined with paper towels and sprinkle both sides generously with salt. Let them sit for about 30 minutes to draw out excess moisture.
After 30 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
Set Up Breading Stations:
Place the flour in a shallow dish.
In another shallow dish, beat the eggs.
In a third shallow dish, combine the breadcrumbs and grated Parmesan cheese.
Bread the Eggplants:
Dredge each eggplant slice in the flour, shaking off any excess.
Dip the floured slice into the beaten eggs, ensuring it is well-coated.
Press the egg-dipped slice into the breadcrumb and Parmesan mixture, coating it evenly on both sides. Place the breaded slices on a clean plate or baking sheet.
Fry the Eggplants:
Heat the vegetable oil in a large frying pan over medium-high heat.
Once the oil is hot, carefully add the breaded eggplant slices in batches, being careful not to overcrowd the pan.
Fry the slices until golden brown and crispy, about 3-4 minutes per side.
Transfer the fried eggplants to a paper towel-lined plate to drain any excess oil.
Serve:
Arrange the fried eggplant cutlets on a serving platter.
Garnish with chopped fresh parsley and serve with lemon wedges on the side for a refreshing touch.
Tips:
For added flavor, you can mix some finely chopped herbs, such as basil or oregano, into the breadcrumb mixture.
Serve Cotoletta di Melanzana as an appetizer, side dish, or even as a main course with a side salad or pasta.
Enjoy your delicious Cotoletta di Melanzana!
I am not a fan of eggplant, but this looks delicious! I will definitely try it!!
My nonna would never use vegetable oil. Italians cook with olive oil. I would suggest subbing that. It’s also better for you and not one of the dreadful seed oils.