EGGPLANT CUTLETS perfect to make both BAKED and FRIED! π
published on 23 September, 2024 at 19:00
INGREDIENTS
2 eggplants
Flour
2 eggs
160g (1 1/4 cups) of breadcrumbs
60g (1/2 cup) of parmesan
Extra virgin olive oil
Oil for frying
METHOD
1. Wash the eggplants and then cut them into slices of about one centimeter.
2. Coat the eggplant slices with the flour and then pass each slice in the eggs. Mix the breadcrumbs and parmesan and coat slices well.
3. Pour a drizzle of extra virgin olive oil into the pan covered with parchment paper and arrange eggplant slices.
4. Add a drizzle of olive oil on the slices and transfer to the oven. Bake at 200Β°C/392Β°F for 20 minutes.
5. Prepare the fried version by adding slices of eggplant to a pan with hot oil. Fry them on both sides until golden brown.
6. Serve baked and fried versions together on a serving dish and enjoy.
Β
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