Aubergine Cutlet – MyPinchofItaly.co.uk

Golden crispy aubergine cutlets exceptionally scrumptious and simple to make.Perfect to consume as a starter whether hot or cold, paired with a dipping sauce or anything to your preference.

Serves 2-3, Preparation 15 minutes, Cooking 10 minutes

. 1 medium-sized aubergine, skin-on .
3 beaten eggs .
150 g cornflour, to taste . 60 g grated Parmigiano or Pecorino cheese . Olive oil or peanut oil for deep-frying, about 100 ml . a pinch of salt
.

Technique

Slice the aubergine about half an inch into each piece.

Dip them in beaten eggs, then in the breading mix of cornflour and grated Parmigiano or Pecorino cheese, press each pieces somewhat to make sure a much better grip on the breading, get rid of the excess flour.

Heat the oil in a fry pan.

Dip aubergine slices a couple of at a time, fry them 3-4 minutes per side till golden brown, organize them on a plate lined with kitchen area roll, a pinch of salt on the top and serve.

(5 votes, average: 5.00 out of 5) Filling …