Cotolette di melanzane
A traditional dish of Sicilian cuisine ....
30 gr of grated Parmesan
Salt and pepper
After cutting the aubergines and putting them in salt for 1 hour, I washed and dried them with a clean dry cloth.
I beat the eggs with the parmesan and some pepper.
I added the remaining Parmesan, the salt and the minced leaves of mint and basil to the breadcrumbs.
I then passed the eggplant slices first in the egg and then in the breadcrumbs. Finally I fried them in seed oil.
I laid my cutlets on absorbent paper and then on a serving plate decorating with a sprig of mint and basil.
Ps: with the advanced flavored beaten egg, I made an omelette with which I stuffed a nice sandwich! Nothing is thrown away !!!