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.