Breaded Eggplants
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5.0
3 reviews
Excellent
Breaded Eggplants
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Delicious breaded eggplant cutlets, made the Sicilian way!
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Ingredients
- 2 Big eggplants
- salt & black pepper
- 1 Cup of bread crumbs
- 1/2 grated Parmesan cheese
- 1 garlic
- A bunch of parsley
- 2 eggs
- oil
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Instructions
- First, we salt the eggplant to remove the bitterness. Peel and slice the eggplant.
- Place in a pasta colander and place salt on top of each layer of eggplant. Put a weight on top so that it helps to strain them. (about 1 hours)
- After one hour has passed, wash the eggplants under a trickle of water, in order to remove excess salt and dry them.
- Mince the garlic and parsley, and add them to the breadcrumbs with the grated parmesan cheese. Season with salt and pepper to taste.
- In a bowl, beat the egg.
- Pass the eggplant rounds first in the egg and then in the breadcrumbs.
- As soon as you have finished with the breading of all the eggplant slices.Dip them a few at a time in a pan with plenty of oil, about 2-3 cm.
- Reach a temperature of 170 - 180°C and cook both sides until golden brown. Keep an eye on the oil: it should not get too hot during cooking, otherwise they will cook too fast and you will get eggplants that are cooked on the outside and raw on the inside.
- As soon as they are cooked and golden brown, drain them with a skimmer and dry them with kitchen paper to remove excess oil.
- Serve the fried eggplant hot!
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Overall Rating
5.0
3 reviews
Excellent
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