Eggplant Cutlets (Cotolette di Melanzane)
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant | 500g |
| Coarse salt | 50g |
| Eggs | 2 |
| Breadcrumbs | 50g |
| Fine salt | 1 pinch |
| Chickpea flour | 50g |
| Water | 75g |
| Cornmeal breadcrumbs | 25g |
| Smoked paprika | 1 pinch |
| Black pepper | 1 pinch |
| Pecorino cheese (grated) | 25g |
| Sunflower oil (for frying) | 800g |
Instructions
Start by preparing the eggplant. Begin by washing the eggplants thoroughly, trimming both ends, and slicing them into rounds about 1.5 cm thick. You should end up with approximately 12 slices. Arrange the slices on a wire rack and sprinkle each slice generously with coarse salt. Let them sit at room temperature for about an hour to expel excess moisture. This step is crucial, as salting the eggplant helps draw out bitterness and ensures a better texture when frying.
After an hour, rinse each slice thoroughly under cold running water to remove the excess salt. Gently pat the slices dry with a paper towel. At this point, lightly season the eggplant with fine salt and a pinch of black pepper, and set them aside to rest while you prepare the breading stations.
In a separate bowl, combine the breadcrumbs with cornmeal flour. Mix well to ensure that the two ingredients are fully integrated, creating a uniform coating for the eggplant.
For the first step of breading, prepare a chickpea flour batter by mixing the chickpea flour with water in a bowl, stirring to form a smooth batter. Take one eggplant slice and dip it into the batter, ensuring it is fully coated. Then, dip the coated slice into the breadcrumb-cornmeal mixture, pressing lightly to ensure it sticks. Once coated, carefully place the slice onto a plate lined with parchment paper. Repeat the process for four slices of eggplant, ensuring each slice is evenly coated before moving on.
Next, move on to the second breading layer, which will be the classic method. Crack an egg into a bowl and beat it lightly. Take each slice of eggplant, dip it into the beaten egg, and then coat it again with the breadcrumb mixture. This double coating will give the cutlets a crispy and golden texture once fried. Place the breaded slices back onto the parchment-lined plate, ready for frying.
For the third breading layer, mix together grated Pecorino cheese with a pinch of smoked paprika and black pepper. In a separate bowl, crack and beat the remaining egg. Dip the eggplant slices into the beaten egg, then roll them in the breadcrumb-Pecorino mixture, pressing gently to make sure the crumbs adhere. Again, perform a double breading by dipping the slices back into the egg and then back into the breadcrumbs and Pecorino mixture. Once all four slices are breaded, set them aside on the plate.
Now, itβs time to fry the eggplant cutlets. Heat sunflower oil in a large frying pan until it reaches a temperature of about 170Β°C (340Β°F). To avoid cross-contamination between different types of breading, start by frying the vegan breaded cutlets first. Carefully place the slices of eggplant into the hot oil, frying them in batches of four. Fry each batch for 2-3 minutes, turning the slices with tongs to ensure they are golden and crisp on both sides.
Once the eggplant cutlets are perfectly golden, remove them from the oil and place them on a plate lined with paper towels to absorb excess oil. Continue frying the remaining eggplant slices, alternating between the classic breaded and Pecorino-coated varieties.
Once all of the eggplant cutlets are fried, serve them on separate plates according to the breading style (vegan, classic, or Pecorino). These crispy, golden cutlets are perfect as a starter or appetizer and pair beautifully with a fresh salad or dipping sauce.
Enjoy your delicious homemade eggplant cutlets, a delightful treat that’s sure to impress any guest at the table!
