Eggplant cutlet
The eggplant cutlet is a classic of the Sicilian cuisine. It combines simple and ubiquitous ingredients. Breadcrumb, eggplant and cheese.
Use the big round eggplant if you find them. Use the traditional ones if they are not around.
In the city of Palermo you may find these cutlets in fried food shops. Along with panelle (chickpea fritter) and other delicacies. Warmly recommended.
- Prep Time 20 Minutes
- Cook Time 10 Minutes
- Total Time 30 Minutes
- Serves 4 People
- Calories 500 kcal
Ingredients
- 3 eggplants
- 3 eggs
- 150 grams of bread crumbs
- 100 gram of grated cheese (preferibly pecorino)
- frying oil
Instructions
- Cut the washed eggplant in slices
- Sprinkle with abundant salt and set apart for 30 minutes to an hour
- Dry the eggplant clean with kitchen paper
- Mix breadcrumbs and cheese
- Pass the eggplant in the beaten eggs first, then the breadcrumbs
- Fry the coated eggplant for about 3 minutes at 180 degrees
Notes
Eggplant cutlets are easy to prepare. And even easier to eat. People in Sicily serve them usually as a starter. But they are excellent in a sandwich as well. That way you have yourself a full meal.Some introduce an extra step in the preparation. They pass the sliced eggplant in flour. Other fry the eggplant before coating it. A quick heating in a pan without oil. This tends to reduce the typical creaminess.Because the contrast of crisp and creaminess characterize this dish. It is important to dry the sliced eggplant after salting. The bitter liquid comes off. And frying becomes much easier. You may add other ingredients to the bread crumb mix. Nutmeg, pepper, paprika. It is up to you.Instead of pecorino you may use parmisan. Or other seasoned hard cheese.
