in Recipes

Eggplant Piccata

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 2 tbsp flour
  • 1 egg(s)
  • 40 g Parmesan, grated
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 51 minutes

Cut the eggplant into slices about 1 cm wide. Cutting them diagonally will make the slices larger. Sprinkle both sides with salt and place them on a paper towel to draw out the water. Wait 30 minutes. Then whisk the egg, mix with the Parmesan, and season with salt and pepper to taste. Pour the mixture into a shallow plate. Pour the flour into another shallow plate. Coat the eggplant first in the flour and then in the egg-Parmesan mixture. Finally, fry the breaded eggplant in a pan until golden brown. This takes about three minutes per side. I always serve this with spaghetti and tomato sauce. Herbed rice also goes very well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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