Aubergine Cutlets

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Aubergine Cutlets

Aubergine Cutlets is a tasty recipe with eggplant.
For dinner or lunch, a simple pleasure! Ideal for the whole family, with this recipe you will be able to eat and like eggplant even those who usually do not love them. Aubergine Cutlets are perfect to be prepared with the Sicilian Violet Aubergine.


Time: 35 minutes



First, wash the aubergines and slice it 1cm thick rounds.

Heat the grill and when it is hot grill the slices dusting with a pinch of salt. Fill the slices with sliced cooked ham and scamorza cheese.

Use a fork to lightly whisk the eggs and add salt and pepper. In a separate bowl place the breadcrumbs, parsley and Parmigiano.

Dip the filled aubergine in the beaten eggs, then coat in the breadcrumbs.

Pour enough extra virgin olive oil in a large frying pan to generously cover the base. Heat the frying pan over medium heat and cook the cotolette until golden (approx 3/4 minutes each side).

Buon Appetito!

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