Cotolette di melanzana

The recipe for aubergine cutlets is very simple and if you have never prepared them, I hope this post can give you an idea to try something easy and yummy. You will love them.

For the best result, use the purple round aubergines, not the dark ones. I suggest to put them with salt for 5 mins in order to sack them a little bit. A delicious idea is to make them stuffed with ham and cheese like a toast or hamburger. In this case, I recommend that you first pass them in the flour, then in the egg and finally in the breadcrumbs mix.

You can bake them in the oven or fry them, but you can already imagine how they are tastier, right? If you bake them, brush them well with oil.

• 2 Purple round eggplants
• 4 Free-range eggs
• 200g Breadcrumbs
• 100g Parmesan Cheese
• 1 Ham q.b
• 1 Slice Cheese q.b
• 2 Garlic clove
• Parsley
• Salt and black pepper
• Fry oil

1. Wash the aubergines and slice them into 1cm slices. If they are too big, cut them in half. Lay them down in a tray and purge them for 5 minutes.
2. Beat the eggs with a whisk inside a bowl with a pinch of salt and black pepper.
3. In a bowl mix well breadcrumbs, parmesan and parsley and garlic cloves finely cut and add a pinch of salt and black pepper. 
4. Pass the eggplant first in the flour, then egg and pan them in the breading.
5. Fry in seed oil (even better in olive oil).
6. Once ready, lay them down in a tray and stuffed with ham and cheese.
7. 5 mins in the oven for 200 C° and Buon Appetito.