Eggplant Cutlets

Name: Eggplant Cutlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Eggplant round black 1.1 lbs; Coarse salt 3 ½ tbsp; Eggs 1; Breadcrumbs 1 cup; Fine salt 1 pinch; Chickpea flour 0.4 cup; Water; Breadcrumbs 3 tbsp; Fioretto corn flour 2 tbsp; Black pepper 1 pinch; Fine salt 1 pinch; Eggs 1; Breadcrumbs 1.8 tbsp; Pecorino cheese to grate 1 oz; Smoked paprika sweet 1 pinch; Black pepper 1 pinch; Vegetable oil 3 ½ cups

531

Calories per serving

Vegetarian

Energy Kcal 531
Carbohydrates g 12.7
of which sugars g 3.4
Protein g 4.3
Fats g 51.5
of which saturated fat g 7.1
Fiber g 3.4
Cholesterol mg 46
Sodium mg 2109

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Serving: 4 persone
Cost: Low
Note + 1 hour to drain the eggplants

PRESENTATION

Are you expecting friends for dinner and looking for an appetizer or a starter that will please everyone? Eggplant cutlets are the perfect answer to this dilemma: a tasty finger food made even more special by three different breadings, each more delicious than the last. A vegetarian version of the classic cutlets, made with one of the most beloved vegetables: eggplants, which are the stars of many dishes such as gratinated eggplant, fried eggplant, eggplant funghetto, or parmigiana. It's really true that simplicity is the best: just slices of eggplant dipped in batter and then fried, each bite offering a more intense flavor until you reach the firm flesh of these delicious vegetables. These eggplant cutlets are irresistible and will win everyone over, even the little ones. An easy and quick recipe, perfect for preparing when you have few ideas for dinner!

If you are looking for other vegetarian cutlets, try also:

INGREDIENTS

531

Calories per serving

Eggplant 1.1 lbs (500 g) - round black

Coarse salt 3 ½ tbsp (50 g)

For the classic version: Eggs 1; Breadcrumbs 1 cup (50 g); Fine salt 1 pinch

For the vegan version: Chickpea flour 0.4 cup (50 g); Water (75 g); Breadcrumbs 3 tbsp (25 g); Fioretto corn flour 2 tbsp (25 g); Black pepper 1 pinch; Fine salt 1 pinch

For the pecorino version: Eggs 1; Breadcrumbs 1.8 tbsp (25 g); Pecorino cheese 1 oz (25 g) - to grate; Smoked paprika 1 pinch - sweet; Black pepper 1 pinch

For frying: Vegetable oil 3 ½ cups (800 g)

Preparation

How to prepare Eggplant Cutlets

To prepare the eggplant cutlets, start by preparing the eggplants: wash them, trim both ends, and cut them into slices about 2/3 inch thick, until you get 12 slices. 1. Place all the slices on a rack and sprinkle each slice with coarse salt 2. Let them drain, at room temperature, for about an hour 3. For this step, it is advisable not to let the eggplants rest for more than 1 hour and a half, otherwise, they will absorb too much salt.

After this time, rinse each slice well under running water to remove excess salt 4 and dry them well with a clean cloth or kitchen paper. Then heat the seed oil in a saucepan, with a kitchen thermometer, and start preparing the vegan batter: pour the chickpea flour into a bowl, add water gradually while stirring with a whisk to avoid lumps 5. Lightly salt and pepper and stir again 6.

Now in another bowl, pour the breadcrumbs and fine cornmeal 7, and mix well to combine the two ingredients 8. Take an eggplant slice and dip it into the chickpea flour and water batter 9

then into the breadcrumb and cornmeal mixture 10, first on one side and then on the other 11. Do the same for 4 eggplant slices, carefully placing each one on a plate lined with parchment paper after breading 12.

Now move on to the second breading, the classic one: in a bowl, beat an egg 13 and lightly salt it, then proceed to bread one eggplant slice at a time by first dipping it in the beaten egg 14 and then in the breadcrumbs 15.

Repeat the operation to make a double breading: after dipping the slice in the breadcrumbs, dip it again in the egg 16, and then again in the breadcrumbs 17. Do the same until you have 4 slices of eggplant, which you will place on the plate with parchment paper 18.

It's time for the third breading: in a bowl, pour the Pecorino cheese 19 and add the breadcrumbs 20. Add the smoked sweet paprika 21

and a pinch of pepper 22 (you can avoid the salt because Pecorino is already salty), then mix everything well 23. In a bowl, beat an egg and proceed to bread the eggplant slices, first dipping them in the egg 24

then into the mixture of breadcrumbs and Pecorino cheese 25, first on one side and then on the other 26. Again, make a double breading: dip the eggplant in the egg 27

and then again in the breadcrumbs and cheese mixture 28. Continue until you have 4 eggplant slices with this last breading, always placing them on the plate after breading 29. At this point, check the oil: when it reaches a temperature of 340°F you can start frying your eggplant cutlets 30. Start with the cutlets with the vegan breading, so they do not come into contact with animal-derived products during frying.

Immerse the eggplants in the oil, four at a time, frying them for 2-3 minutes and turning them well on both sides with the help of tongs 31. Once they are perfectly golden, place them on a plate with kitchen paper to absorb the excess oil 32. Continue frying all the other eggplant slices, the ones with the classic breading and those with Pecorino: they all have the same cooking time. Arrange them on a plate, keeping them separated by breading type 33 and serve. Your eggplant cutlets are ready to be enjoyed!