Eggplant cutlets are a tasty and light side dish typical of Italian cuisine. The eggplants are sliced, breaded and then fried to achieve an irresistible crispiness. Perfect to accompany a meat or fish main course, or to serve as an appetizer.
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Remove the stem, seeds and white inner filaments from the peppers, cut them into pieces and sauté them for a few moments over high heat in a pan with a spoonful of oil and a knob of butter.
Then lower the heat, salt and pepper to taste, cover and continue cooking for 20 minutes.
Add the sugar, a splash of vinegar and the chopped basil, and cook for a few more moments.
Trim the eggplants, wash them and cut them into slices 1 cm thick.
First dip them in the beaten eggs in a bowl with oregano, salt and pepper, then in the breadcrumbs.
Then cook them on both sides in a non-stick pan with oil and butter for a few minutes, until evenly golden, patting them with paper towels at the end of cooking to remove excess oil.
Serve the cutlets piping hot with the prepared peppers.
For an extra touch, beat the eggs with a generous tablespoon of grated pecorino.
Pan
Baking Tray
Knife
Italia
| Energy (kcal) | 33.05 |
| Carbohydrates (g) | 4.14 |
| of which Sugars (g) | 3.7 |
| Fat (g) | 0.78 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 1.82 |
| Fiber (g) | 1.93 |
| Sale (g) | 0.02 |
