Eggplant cutlets are a tasty and light side dish typical of Italian cuisine. The eggplants are sliced, breaded, and then fried to achieve an irresistible crunch. Perfect to accompany a meat or fish main dish or to be served as an appetizer.
Remove the tops of the peppers along with the seeds and the white internal filaments, cut them into pieces, and sauté for a moment over high heat in a pan with a tablespoon of oil and a knob of butter
Then lower the heat, season with salt and pepper to taste, cover, and continue cooking for 20 minutes
Then add the sugar, a splash of vinegar, and the chopped basil, and cook for a little while longer
Trim the eggplants, wash them, and cut them into slices about 1 cm thick
Dip them first in beaten eggs in a bowl with oregano, salt, and pepper, and then in breadcrumbs
Cook them on both sides in a non-stick pan with oil and butter for a few minutes until they are evenly golden, blotting them at the end of cooking with absorbent paper to eliminate excess grease
Serve the cutlets hot with the prepared peppers
For an extra touch, beat the eggs with a generous tablespoon of grated pecorino cheese.
Padella
Teglia
Coltello
Italy
| Energy (kcal) | 113.22 |
| Carbohydrates (g) | 15 |
| of which Sugars (g) | 15 |
| Fat (g) | 1.78 |
| of which Saturates (g) | 0.57 |
| Protein (g) | 5.13 |
| Fiber (g) | 10.22 |
| Sale (g) | 0.03 |
