Cotolette di Melanzane (Eggplant Cutlets)
(from pizzocalabro’s recipe box)
Delicious by themselves, or can be made in bulk for eggplant parmesan.
Source: Me!
Prep time: 60 minutes
Cook time: 20 minutes
Serves 6 people
Categories: Italian, savory, vegetable
Ingredients
- 1 medium-sized eggplant
- 2-3 cups bread crumbs, unseasoned
- 6 large eggs
- flour
- salt
- pepper
- other spices and seasonings, if desired
- frying oil
Directions
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Cut the eggplant crosswise into quarter-inch to half-inch slices. (Do NOT peel.)
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Place slices in a large colander and salt them generously.
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On top of the eggplant slices, put a plate or lid that is smaller than the top of the colander, and set a weight on the lid.
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Place the colander in the sink to drain for one-half to one hour.
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Arrange three wide, shallow containers in a row on a work surface.
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Fill the first container with a layer of flour, the second with four of the eggs (beaten) and the third with breadcrumbs, seasoned with pepper and other spices to taste.
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Rinse the salt off of the eggplant slices and dry them thoroughly with paper towels.
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Dredge each of the slices first in the flour (brushing or shaking off any excess), then in the egg (allowing any excess to drip off) and lastly in the breadcrumbs, patting the breadcrumbs firmly onto both sides and around the edge of each slice.
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Fill one or more deep frying pans with an inch to an inch and a half of oil, and heat on the stove over medium-high heat until a pinch of flour/egg/breadcrumb mixture bubbles and begins to cook immediately upon being dropped in.
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Fry the slices in batches until golden brown and drain between thick layers of paper towels.
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Best eaten warm, or in eggplant parmesan.
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(If frozen or refrigerated, can be reheated in a 350°F oven.)