Cotolette di melanzane
This delicious dish with fragrant fried eggplant rings in golden brown breading is very easy to bring to the table. At the same time it is perfect as a small delicious appetizer, but also as a side dish to fish and meat dishes of all kinds.
Amount
servings
Ingredients list
- 500 g eggplants
- 2 eggs
- pastry flour (soft / patent) as needed
- breadcrumbs as needed
- coarse sea salt as needed
- salt to taste
- pepper to taste
- sunflower oil for frying
Directions
- Wash the eggplant and remove the stems. Cut slices about 1cm/½in thick with the vegetable slicer.500 g eggplants
- Lay out the eggplant slices side by side on a grate and sprinkle with some coarse sea salt. Now place the grate on the sink and let the eggplants drain for an hour.coarse sea salt
- After resting, wash the sea salt off the eggplants under running water. Then pat completely dry with a paper towel.
- Now prepare three small bowls. Fill one of them with some flour, one with breadcrumbs and one with well beaten eggs. Season the egg mixture with a little salt and pepper to taste.2 eggs, breadcrumbs, pastry flour
- Now turn the eggplants one after the other first in the flour. Then dip them into the egg mixture and finally coat all sides with the breadcrumbs. Then transfer to a large plate.
- Put the sunflower oil in a large frying pan and heat. Once the oil is hot enough, add a couple of breaded eggplants at a time and fry for about 2 minutes on each side. Once they have a nice browning, remove, transfer to a plate lined with baking paper and drain briefly.
- Now the delicious breaded eggplants are ready to be served.Buon appetito!
Calories: 252kcal (13%)Carbohydrates: 45g (15%)Protein: 10g (20%)Fat: 4g (6%)Saturated fatty acids: 1g (5%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 1gTrans fatty acids: 0.01gCholesterol: 82mg (27%)
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