Eggplant Cutlets Tarifi

Malzemeler

• 3 Medium Large Purple Eggplants, Salt, 1 Cup All-purpose Flour, 2 Large Eggs, 1 1/2 Cups Bread Crumbs, 1/3 Cup Parmesan Cheese, 1/4 Cup Chopped Fresh Parsley, Sea Salt And Black Pepper, 1 Cup Extra-Virgin Olive Oil. To Serve: Lemon Wedges

Hazırlanışı

1. Slice the eggplants into round slices, each about 1/2 -inch thick. Sprinkle the slices with salt and then place them in a colander. Leave the eggplant in the colander to drain for at least 1 hour, giving the salt time to absorb the eggplant's bitterness. When eggplant are ready to be used, use a fork to lightly beat the eggs in a shallow bowl. Spread the flour onto one shallow pan, and the breadcrumbs in another one. Season the eggplant slices to taste with salt and pepper, and then lightly dredge each eggplant slice first lightly in the flour, then the egg, and finally in the breadcrumbs. In a heavy frying pan, heat the olive oil over medium heat, and when the oil begins to smoke, lay several eggplant slices in a single layer in the pan. Fry the slices until golden brown, about 3 minutes on each side. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked. Keep the cooked cutlets warm in a hot oven while you continue to cook all of the eggplant slices. Serve warm, with lemon wedges on the side.

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