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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By jducato1_10986762
asdfsadfsadf, CA
on August 25, 2010
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My entire family really enjoyed this eggplant. It is fabalous. Even my little toddler asked for more!
By lja55_10655028
marblehead, MA
on September 21, 2009
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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.
By ttrexler1_10747133
Altoona, PA
on July 16, 2008
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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.
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