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Aubergine cutlets





1 unit


80 oz


1 unit

Extra virgin olive oil

1 spoon


1 pinch

Side Dishes from Italy

Aubergine cutlets

Aubergine cutlets

vegetarian with gluten with eggs

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Aubergine cutlets

Crunchy eggplant cutlets ... what a buoooneeee !!!

Aubergine cutlets step 1

step 1

Cut the aubergines into half a centimeter thick slices, no matter the direction, it depends on how big we want them.

Aubergine cutlets step 2

step 2

If you have time it would be better to put the aubergines in salt for a while to remove a little bitterness, but I don't always do it because I don't have time ... they are good anyway.

Aubergine cutlets step 3

step 3

In a bowl pour the semolina and salt and mix

Aubergine cutlets step 4

step 4

In another bowl beat the egg with a pinch of salt

Aubergine cutlets step 5

step 5

Bread the aubergine slices first in the egg and then in the semolina and place in a pan on parchment paper

Aubergine cutlets step 6

step 6

Once you have breaded all the aubergines, sprinkle them with a drizzle of oil and heat the oven to maximum temperature. When the oven is ready, bake the aubergines for 20-30 minutes, until they become golden and crispy

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