Home › 🇮🇹 Italy › Naples (Campania)
Fried Eggplant Cutlets
Naples (Campania) — Mother recipe · en it
A crispy fried eggplant cutlet, flaky and slightly salty, perfect as an appetizer or snack.
⏱️ 30 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 4 eggplants
- 2 eggs
- 100g grated cheese
- 200g bread crumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon chopped basil
- Water for bread crumbs
- Oil for frying
Method
- Prepare the eggplants by slicing them into thick rounds, salt them for 10-15 minutes, then dry them well.
- In a bowl, mix the eggs, salt, pepper, and basil.
- In a second bowl, mix the bread crumbs, grated cheese, and olive oil.
- Dip the eggplant slices in the egg mixture, then coat them in the breadcrumb mixture, making sure they are well coated.
- Fry in a large pan of hot oil until they become crispy and golden.
- Drain on paper towels and serve hot.
The story
Fried eggplant cutlets are a traditional Neapolitan recipe dating back to the 18th century, when the dish was popular among middle-class families.
Community variants (0)
No variants yet: propose the first one!