Eggplant Parmesan Cutlets (Cotolette di Melanzane alla Parmigiana)
Category: Appetizers
Servings: 8
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
These deliciously crispy Eggplant Parmesan Cutlets are a fusion of tender eggplant slices, gooey cheese, and rich tomato sauce, all coated in a crispy breadcrumb crust. They make the perfect appetizer to start any meal, combining the freshness of basil, the creaminess of Fiordilatte cheese, and the deep flavors of a homemade tomato sauce. Get ready for a taste of Italy with this mouthwatering dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Passata (tomato puree) | 300g |
| Round eggplant (Melanzane tonde) | 1 |
| Extra virgin olive oil | q.b. (to taste) |
| Salt | q.b. (to taste) |
| Garlic | 1 clove |
| Parmigiano Reggiano DOP | 30g |
| Fresh basil | 8 leaves |
| Fiordilatte cheese (or mozzarella) | 180g |
| Breadcrumbs | q.b. (to taste) |
| Eggs | 5 |
| Seed oil (for frying) | q.b. (to taste) |
Instructions
Step 1: Preparing the Tomato Sauce
Start by preparing the tomato sauce. In a small saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove and sauté until fragrant and golden. Then, pour in the passata (tomato puree) and stir to combine. Lower the heat, cover the saucepan, and let the sauce simmer while you move on to the next steps.
Step 2: Preparing the Eggplant
Slice the eggplant into thick rounds, aiming for about 2-3 mm per slice. You will need approximately 16 slices of similar size. Arrange the slices into pairs, ensuring each pair is about the same diameter to maintain consistency.
Step 3: Prepare the Fiordilatte and Basil
While the sauce is cooking, cut the Fiordilatte cheese into small chunks or strips. Set aside. You can also tear a few fresh basil leaves into smaller pieces for later.
Step 4: Egg Wash and Assembly
In a wide bowl, crack the eggs and beat them with a pinch of salt. Stir in a few pieces of Fiordilatte cheese and some basil leaves. Take a slice of eggplant and place a spoonful of the tomato sauce on top, followed by a few chunks of cheese and a basil leaf. Cover with a second slice of eggplant and press gently to ensure the filling sticks.
Step 5: Breading the Cutlets
Once the eggplant sandwiches are assembled, dip each one first into the egg wash, ensuring it’s fully coated. Then, roll it in the breadcrumbs, pressing lightly to adhere the crumbs to the surface. For a crispier texture, repeat the dipping in egg and breadcrumbs. Be sure to seal the edges well to prevent the filling from spilling out during frying.
Step 6: Frying
Heat the seed oil in a large skillet over medium-high heat. The oil should reach about 170°C (340°F) before adding the cutlets. Fry the cutlets in batches, making sure not to overcrowd the pan. Cook each side until golden and crispy, about 3-4 minutes per side. Use tongs to flip them gently to avoid breaking the cutlets.
Step 7: Draining the Cutlets
Once the cutlets are golden and crispy, transfer them to a plate lined with paper towels to drain excess oil. Continue frying the remaining cutlets until all are perfectly crispy.
Step 8: Serve and Enjoy
To finish, serve the Eggplant Parmesan Cutlets warm, garnished with a fresh basil leaf and a sprinkle of Parmigiano Reggiano. These cutlets are perfect as an appetizer or a side dish and can be enjoyed with a variety of sauces or even alone!
Tips for Perfect Eggplant Cutlets:
- Eggplant Selection: Choose a round eggplant for this recipe for its perfect size and shape for slicing. Ensure the eggplant is firm but not overripe to avoid bitterness.
- Crispy Texture: Double-dip the cutlets in the egg and breadcrumbs for an extra crispy coating.
- Frying Oil: Make sure the oil is at the right temperature (170°C or 340°F) to ensure the cutlets fry evenly without absorbing too much oil.
- Baking Option: For a lighter version, you can bake the cutlets at 180°C (350°F) for about 20 minutes, flipping halfway through to ensure both sides are golden.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 12g |
| Carbohydrates | 32g |
| Fat | 17g |
| Saturated Fat | 4g |
| Fiber | 5g |
| Sodium | 500mg |
| Cholesterol | 120mg |
These Eggplant Parmesan Cutlets are crispy, cheesy, and full of flavor—perfect for an appetizer or a light main dish. Enjoy the warm flavors of fresh basil, mozzarella, and Parmigiano, all wrapped in tender eggplant slices, and fried to perfection. This is an Italian classic that will leave everyone craving more!
