Ana's Passion - Eggplant Cutlets

DESCRIPTION

Crispy eggplant cutlet! Its texture and taste can be compared to chicken nuggets. They are crunchy on the outside and with a firm consistency on the inside.
Kids who don’t like vegetables very much may find these enjoyable to eat.
Let's start !!!

INGREDIENTS

400-500g Eggplant
salt
For breading
flour
2-3 eggs
breadcrumbs
parsley
pepper and salt to taste

(You may also add parmesan and herbs of your choice)

PREPARATION

Step 1
Let's start by peeling the eggplant. I prefer peeling for 2 reasons, first, if you don't peel it, the breading won't stick to the side, and second, when you fry it the sides will be a bit hard.

Step 2
After peeling we are going to cut this to about 1 cm. Then salt each slice of eggplant. I’m adding salt to it so the liquid comes out and softens our eggplant before we put breading. Don’t add too much, just the right amount. Others add salt so the bitterness comes out of the eggplant but nowadays most eggplants are no longer bitter so there’s no need to salt them. Set it aside and let it rest for 1 hour.

Step 3
After 1 hour you can see that the liquid is coming out of the eggplant and it softened too. So what we are going to do is get kitchen paper and then transfer the eggplant there. We will pat dry them and we’ll remove the excess salt. You don’t need to dry it completely.

Step 4
Once dried, set it aside and then get your plates and prepare our breading. We need flour or all-purpose flour, crack 2-3 fresh eggs then, our breadcrumbs. Finely chop your parsley or you can use cilantro or whatever you like. If you want to add seasonings like herbs you need to put it in the egg so we’re sure that it sticks to our eggplant. We will also add a bit of pepper, if you want you can also add parmesan cheese. Let's start to beat the eggs but avoid beating too much because it will release too many bubbles.

Step 5
Take our eggplant. The right hand is for dry and the left for wet. Using your right-hand, coat the eggplant with flour don’t forget to coat it also on the sides. Shake off a little bit to remove the excess flour. Then using your left-hand transfer it to our beaten egg, then last to our breadcrumbs, cover it up then press it so we’re sure that the breadcrumbs stick to your cutlet. Once done, lie on the plate and continue for the rest.

Step 6
Start heating the oil up. The ideal temperature for your oil is about 170-180°C / 350°f if you don’t have a thermometer you can check by putting in a wooden spatula or skewer. When you see the bubbles forming around the dipped spatula,it means that it is ready.

Step 7
Put the breaded eggplant one by one. Fry over medium or low-medium heat until it's golden brown on each side for about 2-3 minutes.

Step 8
Put the cooked vegetable cutlets on the plate with kitchen paper so they can absorb the excess oil. Continue cooking until all of the cutlets are cooked.
And like with french fries, sprinkle with salt after frying

TIPS AND TRICKS

The best for your cutlet is homemade breadcrumbs. It gives you more flavorful cutlets.

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