Eggplant Cutlets

Preparation

1. STEP 1 OF 8

   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

2. STEP 2 OF 8

   Then lower the heat, season with salt and pepper to taste, cover, and continue cooking for 20 minutes

3. STEP 3 OF 8

   Add the sugar, a splash of vinegar, and chopped basil, and cook for a few more moments

4. STEP 4 OF 8

   Trim the eggplants, wash them, and cut them into slices about 1 cm thick

5. STEP 5 OF 8

   Dip them first in beaten eggs in a bowl with oregano, salt, and pepper, then in breadcrumbs

6. STEP 6 OF 8

   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

7. STEP 7 OF 8

   Serve the cutlets hot with the prepared bell peppers

8. STEP 8 OF 8

   For an extra touch, beat the eggs with a generous tablespoon of grated pecorino cheese

Suggestions

• Pan

• Baking Tray

• Knife

General Information

Analysis

Macronutrients (100 gr)