A crunchy and appetizing variation of the classic cutlets, perfect for a light and tasty lunch.
Preheat the oven to 200 degrees.
Prick the whole eggplants with the tip of a knife. Place them on a baking sheet with parchment paper without seasoning.
Bake the eggplants in the oven for 30 minutes or until they are wrinkled.
Once cooked, let them cool slightly and remove the skin by holding them by the stem.
Flour the eggplant slices on both sides.
Dip the eggplants in beaten eggs and then in breadcrumbs, pressing well to adhere the coating.
For extra crunchiness, repeat the step in eggs and breadcrumbs.
Place the cutlets on a baking sheet and spray them with a drizzle of oil.
Bake the cutlets at 200 degrees for 30 minutes or until golden, turning them halfway through cooking.
Refrigerator
It is recommended to serve the cutlets with an avocado and lemon cream for a touch of freshness and color. They keep well in the refrigerator for up to 2 days. Great pairing with a mixed salad.
Italia, Liguria
| Energy (kcal) | 74 |
| Carbohydrates (g) | 1.3 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 4.4 |
| of which Saturates (g) | 1.6 |
| Protein (g) | 6.75 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.09 |
