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Toast with Eggplant Cutlet

Toast with Eggplant Cutlet

@ziacris

It's the main course I love on late summer evenings, and I recommend buying round eggplants that allow you to make more precise slices. The filling is always to taste, so get creative! It's also a great way to use up the last pieces of cheese and cold cuts, with more flavor and imagination! This recipe is suitable for people with gluten intolerance, but it can also be made the same way for those who can consume conventional flour.

Difficulty: Easy
Cooking: 15 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Round eggplants2Whole
  • Eggs2Whole
  • Flour
    Flourto taste
  • Breadcrumbs
    Breadcrumbsto taste
  • Extra virgin olive oilto taste
  • Smoked scamorza cheeseto taste
  • Saltto taste
  • Pepper
    Pepperto taste
  • Oreganoto taste
  • Fresh thymeto taste
  • Marjoramto taste
  • Onion powder
    Onion powderto taste

Purchasable products

  • Organic buckwheat flour (500g)

    Organic buckwheat flour (500g)

    1 product
    £ 4.12
  • Organic Buckwheat and Rice Breadcrumbs 150g

    Organic Buckwheat and Rice Breadcrumbs 150g

    1 product
    £ 3.49-6%
  • Organic black pepper powder 50g

    Organic black pepper powder 50g

    1 product
    £ 1.85
  • Organic dehydrated onion powder 50g

    Organic dehydrated onion powder 50g

    1 product
    £ 1.60-14%

Preparation

  1. STEP 1 OF 12

    Prepare 3 fairly large bowls to dip the eggplant slices in. In one, put the flour, in the second, the beaten eggs with a little salt and a little pepper. In the third, add the breadcrumbs and if you like, also add a little salt, garlic or onion, and powdered herbs.

  2. STEP 2 OF 12

    Wash and dry the eggplants. Cut off the stem.

  3. STEP 3 OF 12

    Slice the eggplants into slices no thicker than 1 centimeter.

  4. STEP 4 OF 12

    Dip the slices first in the bowl with the flour, then in the one with the eggs, and finally in the one with the breadcrumbs.

  5. STEP 5 OF 12

    They should be evenly breaded on both surfaces and edges.

  6. STEP 6 OF 12

    Let the breaded slices rest in the fridge for about 20 minutes.

  7. STEP 7 OF 12

    Take a non-stick pan and pour enough oil to cover the bottom. I recommend one with at least a 28cm diameter so you can cook more slices at once.

  8. STEP 8 OF 12

    Heat the oil and put the slices in while they're still a bit cold from the fridge. They will become crispier due to the thermal shock.

  9. STEP 9 OF 12

    Place the cooked slices on a plate lined with absorbent paper.

  10. STEP 10 OF 12

    If you prefer, you can also bake them. Just grease a baking tray with oil, place the breaded slices, and drizzle with a little more oil. Bake at 180°C for 30 minutes.

  11. STEP 11 OF 12

    TIPS: if you want to eat them stuffed, I recommend cooking them all first and then reheating them in a pan or oven once stuffed. It will only take a few minutes.

  12. STEP 12 OF 12

    Serve them hot on a bed of salad, or use them cold the next day for an amazing sandwich!

General Information

Storage notes

Store in the refrigerator for a maximum of 3/4 days

More information

With the leftover breading, you can also make excellent fritters, either savory by adding herbs to taste, or sweet by adding a grated apple and some cinnamon, or chocolate chips and orange zest to the mixture.

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    6.75g·49%
  • Carbohydrates
    1.3g·9%
  • Fats
    4.4g·32%
  • Fibers
    1.3g·9%