in Italy

Oliver Baroni's Piccata di Melanzane

updated

Spread the love

Ingredients for 4 servings:

  • 2 eggplant(s)
  • Salt and pepper, freshly ground
  • 4 tbsp flour
  • 3 eggs
  • 4 tbsp Parmesan, grated
  • 2 tbsp parsley, finely chopped
  • olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian eggplant cutlets

Cut the eggplant into approximately 1 cm thick slices. Pour the flour into a shallow plate. Whisk the eggs with the cheese, a little salt and pepper, and the parsley in a soup bowl. Season the eggplant slices on both sides. Heat the oil in a shallow pan. Working in batches, coat the eggplant slices first in the flour, then in the egg mixture, then fry in the hot oil over medium heat for about 3 minutes on each side. Drain briefly on kitchen paper.

Facebook Comments

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.

Dad's hearty-sweet fried potatoes with honey and bacon

Salad with roasted pumpkin, cottage cheese and meatballs