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 crunchiness. Perfect to accompany a main dish of meat or fish or to serve as an appetizer.
Remove the stems, seeds, and white filaments from the bell peppers, cut them into pieces, and sauté them briefly over high heat in a pan with a tablespoon of oil and a knob of butter.
Then lower the heat, salt and pepper to taste, cover, and continue cooking for 20 minutes.
Add the sugar, a splash of vinegar, and chopped basil, and cook for a few more moments.
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, patting them with paper towels at the end of cooking to remove excess grease.
Serve the cutlets hot with the prepared bell peppers.
For an extra touch, beat the eggs with a generous tablespoon of grated pecorino cheese.
Pan
Baking Dish
Knife
Italia
| 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 |
