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Cotolette di melanzane (Eggplant Cutlets)

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes

Ingredients

  • 6 small eggplants or 3 medium eggplants about [1 kilo/2 lbs]
  • Salt

For breading:

  • Flour q.b.
  • 6 eggs
  • Salt
  • A few sprigs of parsley finely minced (optional)
  • 50 g 2 oz grated Parmesan cheese (optional)
  • Breadcrumbs q.b.

For frying:

  • Olive oil or vegetable oil or a mixture of both (see Notes)

For garnish:

  • Lemon slices or wedges
  • Tomato salad made without vinegar

Instructions

  • Cut the eggplants into medium-thick slices, say about 1 cm (3/8 inch). Sprinkle each slice on both sides with salt and let them sit in a colander for at least an hour. (See this post for details.)
  • Set up an 'assembly line' for breading the eggplant with three bowls or other shallow container. Fill the first one with flour, then the second with the eggs, beaten just until the yolks and whites are fully mixed, seasoned with salt and, if you like, the parsley and grated cheese. Finally, add breadcrumbs to the third bowl. Pat each eggplants slice dry, then dredge it in flour, followed by the egg and finally the breadcrumbs. Proceed gingerly—the breading easily 'smudges' off the smooth surface of the eggplant, especially around the skin.
  • Shallow fry the breaded eggplant slices in enough oil to come up about 1cm (3/8 inch) up the sides of your skillet. Adjust the heat so the slices fry gently without burning—not too hot, or the outsides will brown before the insides have a chance to cook. Make sure the slices have lots of room for the oil to bubble up around them. Remove the slices as they are done and set up on a cooling rack or a platter lined with paper towels.
  • Arrange the Eggplant Cutlets on a serving platter, lightly salt them and serve them while they're still warm, accompanied by lemon slices or wedges, or, if you like, with some tomato salad made without vinegar. (For more topping ideas, see the Notes below.)