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Breaded Eggplants

Delicious breaded eggplant cutlets, made the Sicilian way!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 4 people
Calories: 278 kcal
Course: Appetizer
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. First, we salt the eggplant to remove the bitterness. Peel and slice the eggplant.
  2. 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)
  3. After one hour has passed, wash the eggplants under a trickle of water, in order to remove excess salt and dry them.
  4. Mince the garlic and parsley, and add them to the breadcrumbs with the grated parmesan cheese. Season with salt and pepper to taste.
  5. In a bowl, beat the egg.
  6. Pass the eggplant rounds first in the egg and then in the breadcrumbs.
  7. 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.
  8. 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.
  9. As soon as they are cooked and golden brown, drain them with a skimmer and dry them with kitchen paper to remove excess oil.
  10. Serve the fried eggplant hot!

Notes