Eggplant Cutlets (Cotolette di Melanzane) by @maritoemoglie_incucina

35 min

2 servings

🍆

600 g

Eggplant

🧀

150 g

Provola cheese

🥚

150 g

Eggs

🌾

60 g

Flour

🥖

100 g

Breadcrumbs

🧀

20 g

Cheese

🧂

2 g

Salt

🫗

500 ml

Oil

  1. Wash
    • eggplant

    Wash the eggplants and cut them into approximately 1 cm thick rounds.

  2. Beat
    • egg
    • grated cheese
    • salt

    Beat the eggs with grated cheese and salt in a mixing bowl.

  3. Place
    • all-purpose flour
    • breadcrumbs
    • egg

    Place the flour, breadcrumbs, and beaten egg mixture in three separate bowls.

  4. Coat
    • eggplant
    • all-purpose flour
    • egg

    Coat each eggplant round in flour, then dip it into the beaten egg mixture.

  5. Coat
    • eggplant
    • egg
    • breadcrumbs

    Coat each round with breadcrumbs, then repeat the egg and breadcrumb coating for a double crust.

  6. Heat
    • frying oil

    Heat the frying oil in a pan over medium-high heat until hot.

  7. Fry
    • eggplant
    • frying oil

    Fry the breaded eggplant rounds for about 3 minutes per side until golden and crisp.

  8. Spoon
    • eggplant

    Lift the fried eggplant rounds out with a slotted spoon and drain them on paper towels.

  9. Cut
    • provola cheese
    • eggplant

    Cut the provola cheese into thin slices and place a slice between two fried eggplant rounds.

  10. Bake
    • eggplant
    • provola cheese

    Bake the stuffed eggplant cutlets for about 5 minutes at 200°C / 400°F until the cheese melts.

  11. Serve
    • eggplant
    • provola cheese

    Serve the eggplant cutlets immediately while the coating is crisp and the cheese is melted.

Eggplant Cutlets (Cotolette di Melanzane) by @maritoemoglie_incucina

35 min

2 servings

🍆

600 g

Eggplant

🧀

150 g

Provola cheese

🥚

150 g

Eggs

🌾

60 g

Flour

🥖

100 g

Breadcrumbs

🧀

20 g

Cheese

🧂

2 g

Salt

🫗

500 ml

Oil

Preparation Steps

  1. Step 1/11

    Wash the eggplants and cut them into approximately 1 cm thick rounds.

    🍆eggplant
    🔪knife
    🪵cutting board

  2. Step 2/11

    Beat the eggs with grated cheese and salt in a mixing bowl.

    🥚egg
    🧀grated cheese
    🧂salt
    🥣mixing bowl

  3. Step 3/11

    Place the flour, breadcrumbs, and beaten egg mixture in three separate bowls.

    🌾all-purpose flour
    🥖breadcrumbs
    🥚egg
    🥣mixing bowl

  4. Step 4/11

    Coat each eggplant round in flour, then dip it into the beaten egg mixture.

    🍆eggplant
    🌾all-purpose flour
    🥚egg
    🥣mixing bowl

  5. Step 5/11

    Coat each round with breadcrumbs, then repeat the egg and breadcrumb coating for a double crust.

    🍆eggplant
    🥚egg
    🥖breadcrumbs
    🥣mixing bowl

  6. Step 6/11

    Heat the frying oil in a pan over medium-high heat until hot.

    🫗frying oil

  7. Step 7/11

    Fry the breaded eggplant rounds for about 3 minutes per side until golden and crisp.

    🍆eggplant
    🫗frying oil
    🥢tongs

  8. Step 8/11

    Lift the fried eggplant rounds out with a slotted spoon and drain them on paper towels.

    🍆eggplant
    🥄slotted spoon
    🧻paper towels

  9. Step 9/11

    Cut the provola cheese into thin slices and place a slice between two fried eggplant rounds.

    🧀provola cheese
    🍆eggplant
    🔪knife
    🪵cutting board
    🍳baking dish

  10. Step 10/11

    Bake the stuffed eggplant cutlets for about 5 minutes at 200°C / 400°F until the cheese melts.

    🍆eggplant
    🧀provola cheese
    🍳baking dish

  11. Step 11/11

    Serve the eggplant cutlets immediately while the coating is crisp and the cheese is melted.

    🍆eggplant
    🧀provola cheese

Composition

Ingredients

Types

Vegetables, Dairy, Eggs, Grains, Seasonings

Ingredients

Eggplant, Provola cheese, Eggs, Flour, Breadcrumbs, Cheese, Salt, Oil

Notes

Provola cheese (or any string cheese, amount not given), Eggs (2 to 3 eggs), Flour (to taste/as needed (qb)), Breadcrumbs (to taste/as needed (qb)), Cheese (mixed into the beaten eggs, amount not given, grated), Salt (to taste (qb)), Oil (for frying, amount not given)

Allergens

Milk, Eggs, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 43g, Fat: 29g, Fiber: 8g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 3mg, Potassium: 520mg, Sodium: 680mg

Vitamins

Vitamin C: 5mg, Vitamin B12: 0.7µg, Vitamin A: 160µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, mixing bowl, tongs, slotted spoon, paper towels, baking dish

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course, Snack, Starter, Side Dish

Occasions

Lunch, Dinner, Summer, Casual meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crispy, Melty, Tender

Flavors

Savory, Cheesy, Rich, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Reheat in an oven or air fryer to restore crispness), freezer : 1 month (Freeze in an airtight freezer-safe container,Thaw in the refrigerator before reheating)