Eggplant Piccata

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	6 mins
Total Time	51 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cut the aubergine into slices approx. 1 cm wide. If you cut them at an angle, the slices will get bigger. Then sprinkle both sides with salt and place on kitchen paper so that the water is drawn out. Wait 30 minutes.
Then whisk the egg, mix with the parmesan, and season with salt and pepper to taste. Put the mixture on a flat plate. Put the flour on another flat plate. Now turn the aubergines first in the flour and then in the egg-parmesan mixture.
Finally, fry the breaded aubergines in a pan until golden brown. This takes about three minutes per side.
I always make spaghetti with tomato sauce. Herbal rice also goes very well.

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.