Delicious cotolette di melanzane can be baked, fried, or cooked in a pan. The choice of breading makes all the difference in flavor and texture. Perfect as a main dish or side. Detailed recipe and steps available on my blog.
1: Wash the eggplants and remove the stem, then slice them into approximately one-centimeter thick slices.
2: Dredge the eggplant slices in flour, shaking off excess flour.
3: Dip each slice into lightly beaten eggs and then coat them in breadcrumbs mixed with grated Parmigiano Reggiano.
4: Make sure the coating adheres well by pressing it with your hands.
5: Choose your cooking method: frying, baking, or pan-frying.
6: For frying, cook the breaded eggplant slices in abundant peanut oil for about ten minutes, then drain on paper towels.
7: For baking, place the breaded eggplants on parchment paper in a baking dish, lightly spray with extra virgin olive oil, and bake at 200°C for about 20 minutes.
8: For pan-frying, cook the breaded eggplant slices in 2-3 tablespoons of extra virgin olive oil for 5 minutes on each side.
