Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Preheat the oven to 200 degrees.
Pierce the whole eggplants all over with the tip of a knife. Place them on a baking tray lined with parchment paper, without seasoning.
Bake the eggplants in the oven for 30 minutes or until they are wrinkled.
Once cooked, let them cool slightly and, holding them by the stem, remove the skin.
Dredge the eggplant slices in flour on both sides.
Dip the eggplants in the beaten eggs and then in the breadcrumbs, pressing well so the coating sticks.
For extra crispiness, repeat the step in the eggs and breadcrumbs.
Arrange the cutlets on a baking tray and spray them with a drizzle of oil.
Bake the cutlets at 200 degrees for 30 minutes or until golden, turning them halfway through cooking.
Refrigerator
It is recommended to serve the cutlets with an avocado and lemon cream for a touch of freshness and color. They keep well in the refrigerator for up to 2 days. Great paired with a mixed salad.
Italia, Liguria
| Energy (kcal) | 35.8 |
| Carbohydrates (g) | 2.22 |
| of which Sugars (g) | 2.22 |
| Fat (g) | 1.36 |
| of which Saturates (g) | 0.48 |
| Protein (g) | 2.75 |
| Fiber (g) | 2.22 |
| Sale (g) | 0.05 |
