Cotolette Di Melanzane

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the aubergines and cut into approx. 1 cm thick slices. Sprinkle the slices with salt on both sides and leave for 30 minutes. In this way they draw water and absorb less oil when frying.
In the meantime, mix the breadcrumbs with the parmesan, garlic and parsley. Beat the eggs in a plate, add a little salt. Heat the oil in a frying pan.
Pat the aubergine slices dry with kitchen paper. Turn in the egg and in the prepared breading. Fry on both sides over a rather low heat (each side approx. 2 min.). The slices should be golden brown. If the heat is too high, the garlic will burn.
If breading is left over, it can be frozen very well or used for meatballs.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.