Eggplant Cutlets

Golden brown and crisp wedges of eggplant deliciousness.

📝 Ingredients

• Lemon Wedges
• 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

👨‍🍳 Instructions

1. 1Slice the eggplants into round slices, each about...: Slice the eggplants into round slices, each about 1/2 -inch thick.
2. 2Sprinkle the slices with salt and then place...: Sprinkle the slices with salt and then place them in a colander.
3. 3Leave the eggplant in the colander to drain...: Leave the eggplant in the colander to drain for at least 1 hour, giving the salt time to absorb the eggplant's bitterness.
4. 4When eggplant are ready to be used, use...: When eggplant are ready to be used, use a fork to lightly beat the eggs in a shallow bowl.
5. 5Spread the flour onto one shallow pan, and...: Spread the flour onto one shallow pan, and the breadcrumbs, cheese, and paesley in another one.
6. 6Season the eggplant slices to taste with salt...: 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.
7. 7In a heavy frying pan, heat the olive...: 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.
8. 8Fry the slices until golden brown, about 3...: Fry the slices until golden brown, about 3 minutes on each side.
9. 9When the first batch is cooked, remove the...: When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
10. 10Repeat the cooking process, beginning by adding 3...: 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.
11. 11Keep the cooked cutlets warm in a hot...: Keep the cooked cutlets warm in a hot oven while you continue to cook all of the eggplant slices.
12. 12Serve warm, with lemon wedges on the side.