The Eggplant Cutlets I'm an excellent starter or second vegetarian, perfect to accompany with somefresh salad. They prepare quickly and are truly irresistible, even for the little ones and even for those who are not vegetarian! They are breaded and fried, but if you are in a dispute with the balance do not be discouraged: you can prepare some oven-baked eggplant cutlets. They will not leave you disappointed!
The most suitable oil for frying
That the fried is not a food for every day is beyond doubt, but if done well it is not even to be demonized. The most correct way to to fry is to do heat the oil to 175 °, a temperature that allows food to cook in a short time without absorbing much seasoning. The oil must also be extra virgin olive oil or peanut, because these types of oil have a higher smoke point than all the others.
If you can't fry …
Do not worry! If you have line problems, you can still prepare your own cutlets eggplant making bake. In this case, prepare a baking tray covered with parchment paper, place your slices of breaded aubergines on top of each other, pour over each a drizzle of extra virgin olive oil and cook them at 180 ° for about 30 minutes.
Some ideas to make them even better!
If you really want to make this dish special, try mixing the breadcrumbs with a mince of herbs: it will give a touch of freshness to your aubergines. If instead you want a more substantial cutlet, add a slice of cooked ham and an Emmental type cheese to the slice of aubergine: you will have to flour them all together, pass in the beaten eggs and then bread in the breadcrumbs. In this way they will compact together during frying and the result will be nothing short of unforgettable.
How to make eggplant cutlets
Ingredients
1 violet eggplant, 100 g grated cheese, flour, breadcrumbs, salt, extra virgin olive oil, 4 eggs.
Method
Take the aubergine, wash it, dry it, remove the stalk and cut it into 1 cm and a half slices. Flour each slice, then pass it in the beaten eggs to which you will have added a pinch of salt and grated cheese. Finally, pass them in the breadcrumbs. Make the breadcrumbs adhere well lightly squeezing the slices of eggplant in your hands. In the meantime, heat the extra virgin olive oil in a non-stick pan. When it is hot enough, fry a few slices of eggplant at a time and when they are ready, remove them from the pot with a slotted spoon. Place them on a plate covered with absorbent paper so that they lose excess oil. Keep them warm before serving.
