Eggplant Cutlets: Cotolette di Melanzane

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Vuccinia Market

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 1 hr 25 min
Inactive Prep: 1 hr 0 min
Cook: 25 min
Total:: 2 hr 50 min

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Ingredients

3 large purple eggplants
Salt
3 large eggs
1 bunch Italian parsley, chopped
1 cup bread crumbs
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 ounces grated cacviocavallo cheese, for garnish
Pepperoncini, fennel fronds and orange wedges for garnish

Directions

Slice the eggplants into round slices, each about 1/2 -inch thick. Sprinkle the slices liberally with salt and then place them in a colander. It is all right if the eggplant slices overlap or cover one another. Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant's bitterness. Don't rinse the eggplant, just shake off excess water.

When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl. Spread the breadcrumbs out in a baking pan. Season the eggplant slices to taste with salt and pepper. Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs. In a 2-quart saucepan, heat extra-virgin olive oil to come up a 1/4 way u pthe side of the pan, over medium heat. When the oil begins to smoke, lay several eggplant slices in a single layer in the pan. Fry the slices until golden brown, about 2 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. Serve warm, garnished with caciocavallo cheese, pepperoncino, fennel fronds and juice from the orange wedges.

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Comments & Reviews

recipe Eggplant Cutlets: Cotolette di Melanzane
Laura marblehead, MA 09-21-2009
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better healthier way to cook
Rated: 4 stars out of 5

So i've learned over the years how to make this easier and healthier: 2 cookie sheets covered with foil and with olive oil... on them. do the coating thing then more olive oil on individual slices. Hot oven like 400 F, check about 7-10 mins into it. flip them and also switch placement of sheets in the oven if you don't have enuf room for both side by side. check back a little over 5 mins. and they should be nicely brown. good luck they should be great. Read more
recipe Eggplant Cutlets: Cotolette di Melanzane
Terry Altoona, PA 07-16-2008
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Easy Egg Plant Appetizer
Rated: 4 stars out of 5

This was my first experience cooking with eggplant. This was an easy recipe and the results were wonderful. I did make a few... exchanges based on the ingredients I had in my pantry but it was still great.Read more
recipe Eggplant Cutlets: Cotolette di Melanzane
Megan Longwood, FL 08-07-2007
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Surprising Delight
Rated: 4 stars out of 5

Of all the different ways I've ever had eggplant this is definitely the best! It may not be the healthiest way to eat your... vegetables, but at least everyone will be eating them! All my family and guests were pleasantly surprised by how much they loved eggplant when I made this recipe.Read more
recipe Eggplant Cutlets: Cotolette di Melanzane
Anonymous 11-20-2006
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This is better
Rated: 5 stars out of 5

Without knowing I've always overcooked eggplant. This recipe is a great improvement.
recipe Eggplant Cutlets: Cotolette di Melanzane
Anonymous 11-20-2006
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Mystery of the parsley
Rated: 5 stars out of 5

Mix the parsley with the breadcrumbs. Save a bit for garnish
recipe Eggplant Cutlets: Cotolette di Melanzane
Anonymous 09-08-2006
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perfect eggplant
Rated: 5 stars out of 5

This dish was the most successful eggplant recipe I've tried. It's simple and terrific.