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Eggplant Cutlets (Cotolette di Melanzane)

Eggplant Cutlets (Cotolette di Melanzane)

Cotolette di melanzane, or eggplant cutlets, is a recipe suitable for vegetarians or people who really like eggplants. It is fast to prepare and has few ingredients.

I assure you that these eggplant cutlets are too good, but we also put them inside a panini sandwich and … OMG!!!

They are so goooood!!! Do you want to try them? They are straightforward.

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 fried foods are more digestible than other cooking methods? This process dehydrates the nutrients, making them more attackable by the enzymes of the gastric juices.

Returning to our very tasty “Colette di melanzane,” an important thing when frying eggplants is to prevent them from absorbing too much oil; in fact, the eggplant is a highly 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 usual;

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.

Eggplant Cutlets (Cotolette di Melanzane)
Eggplant Cutlets (Cotolette di Melanzane)
Eggplant Cutlets (Cotolette di Melanzane)
Cooking Method
Courses , ,
Difficulty Beginner
Prep Time: 15 mins Cook Time: 15 mins Rest Time: 1 hr Total Time: 1 hr 30 mins
Servings 4
Best Season Suitable throughout the year

Eggplant cutlets, also known as cotolette di melanzane in Italian, are a delicious and crispy dish made from sliced eggplants that are breaded and fried until golden brown. They can be served as an appetizer or main course. Here's how to prepare eggplant cutlets:

  • 2 medium-sized eggplants
  • 2 eggs
  • 2 1/3 cups breadcrumbs
  • 1/2 cup Parmigiano Reggiano cheese (grated)
  • organic peanut oil
  • 1 tablespoon parsley (chopped)
  • salt and pepper
    • Cut the eggplants into slices and let them rest in salt for at least an hour; drain them, eliminating all the excess water.
    • Beat the eggs in a bowl, adding a pinch of salt and 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 in hot oil, and remove and drain them on absorbent paper or a wire rack.
    • Sprinkle with enough salt and serve hot or lukewarm.
Keywords: Eggplant cutlets