“Cotolette di melanzane”, eggplant cutlets, is a recipe suitable for vegetarians or just people who really like eggplants. And since it has few ingredients it is a fast preparation.
I assure you that these eggplants cutlets are really too good by themselves but we also put them inside a panini sandwich and … OMG!!!
They are so goooood!!! do you want to try them? They are very simple.
All fried food is so delicious and everybody loves it!
Eating a good fried dish once in a while does not hurt!
Did you know that fried foods are more digestible than many other cooking methods? Because this process dehydrates the nutrients, making them more attackable by the enzymes of the gastric juices.
Returning to our very tasty “cotolette di melanzane”, an important thing when frying eggplants is to prevent them from absorbing too much oil; in fact, the eggplant is an extremely porous vegetable that tends to absorb all the liquids it comes into contact with and in frying there is a very high risk of the oil being absorbed making the aubergines greasy and heavy.
How to avoid this?
Just follow some small precautions such as cutting the aubergines into slices that are not too thin: in this way, the oil will be able to distribute itself more evenly and the aubergines will not get too soaked in frying;
salt the aubergines for a couple of hours: in this way, the excess water present in the vegetable will dry out and the aubergine will be less porous and therefore will absorb less oil than normal;
use organic peanut oil or organic extra virgin olive oil, because they preserve the organoleptic properties more;
bring the oil to the right temperature or a maximum of 180°C (356°F) (you can use a kitchen thermometer): in this way, the eggplants will not have time to “boil” in the oil but they will brown immediately outside and will also cook perfectly inside.
- 2 medium-sized eggplants
- 2 eggs
- 250 g breadcrumbs 2 1/3 cups
- 70 g Parmigiano Reggiano 1/2 cup
- organic peanut oil
- chopped parsley
- salt and pepper
- Cut the eggplants into slices and let them rest for at least an hour in salt, drain them eliminating all the excess water.
- Beat the eggs in a bowl adding a pinch of salt and a pinch of pepper.
- Add the grated Parmigiano Reggiano, chopped parsley, salt, and pepper to the breadcrumbs.
- Heat the oil and bring it to a temperature of 180°C (356°F).
- Dip the sliced eggplants in the beaten eggs, then in the breadcrumbs, and after having breaded them well on both sides
- fry them a little at a time in boiling oil, remove and drain them on absorbent paper, or on a wire rack.
- Sprinkle with enough salt and serve hot or lukewarm.