Eggplant cutlets: the dish to fall in love with!
published on 2 February, 2021 at 15:37
The best dinner idea!
INGREDIENTS
INGREDIENTS
300g (1 can) tomatoes;
2 tbsp (30 ml) olive oil;
1 garlic clove;
1 tsp oregano
2 medium eggplants;
30g (¼ cup) parmesan;
2 balls mozzarella;
120ml (½ cup) milk;
2 eggs;
Flour;
1 tsp dry basil;
Breadcrumbs.
METHOD
- In a medium pan heat olive oil and add 1 smashed garlic clove. Pour canned tomatoes and cook the sauce down for 10 minutes.
- Slice eggplants and microwave them for 5-7 minutes on high, let cool down.
- Place a tablespoon of sauce on top of one eggplant, add a slice of mozzarella, some parmesan cheese and dried basil. Cover with another eggplant slice.
- Dredge eggplant in flour, dip into egg, then cover with breadcrumbs. Repeat egg and breadcrumbs coating one more time.
- Fry eggplants in preheated oil for 4-5 minutes, until golden. Serve right away.
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