Cotolette Di Melanzane
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large eggplant (s), round, purple
- salt
- 2 large egg (s)
- 200 g breadcrumbs
- 100 g parmesan, rated
- 1 clove (s) garlic, pressed
- 1 bunch parsley, smooth, chopped
- Olive oil for frying
- salt
Print Recipe
Pin Recipe 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.
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