skish
IT

Pan-fried aubergine cutlets with basil tomatoes

Breaded aubergine slices fried golden in a pan, with fresh tomatoes.

  • 30 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Pan-fried aubergine cutlets with basil tomatoes

Per serving

Calories
446 kcal
Protein
17.7 g
Carbohydrates
43.3 g
Fat
23.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggplant200 g
  • Eggs1
  • Breadcrumbs35 g
  • Grana Padano10 g
  • Extra virgin olive oil1 tablespoon
  • Tomatoes150 g
  • Basil4 g
  • Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

  1. Wash and trim the aubergine and cut it into slices about 1 cm thick; sprinkle with salt on both sides and leave in a colander for 10 minutes, then pat dry thoroughly with kitchen paper.
  2. Meanwhile wash the tomatoes, cut them into wedges and dress with torn basil and a pinch of salt. Grate the Grana Padano.
  3. Beat the egg in a shallow dish; in another dish mix the breadcrumbs with the Grana.
  4. Dip the aubergine slices first in the egg, letting the excess drip off, then in the breadcrumbs, pressing so they stick well.
  5. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the cutlets for 3 minutes per side, until golden and crisp outside and soft inside.
  6. Drain them on kitchen paper and serve straight away with the basil tomatoes.

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