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Eggplant Cutlets (Cotolette di Melanzane)

Eggplant Cutlets (Cotolette di Melanzane)

5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Additional Time 1 hr
Total Time 1 hr 30 mins
Course Antipasti
Cuisine Italian


  • 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.


Keyword Eggplant Cutlets
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