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 course or to serve as an appetizer.
Remove the stems, seeds and white inner membranes from the bell peppers, cut them into pieces and sauté for a few moments 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 few more moments
Trim the eggplants, wash them and slice them into 1 cm thick slices
First dip them in the beaten eggs in a bowl seasoned with oregano, salt and pepper, then coat them in breadcrumbs
Then 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 remove excess fat
Serve the cutlets hot with the prepared peppers
For an extra touch, beat the eggs with a generous tablespoon of grated pecorino
Frying Pan
Baking Dish
Knife
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 |
