Breaded eggplant, summer recipes but they are recipes that we can freeze
A true delicacy, the breaded eggplant is one of summer recipes to try, simple really and very easy and quick to make. However, if we want to be sure that the eggplant will not be love we have to leave it flush with the salt for 1 hour, then we pass under running water and dry in a pan without oil. So, we'll have the eggplant ready to become tasty cutlets. If you want we can also fill them with dettine of cheese and ham. The recipe of the breaded eggplant is one of the recipes suggested by The silver spoon, and a perfect recipe. We can also prepare the cutlets and freeze it, then the scongeliamo directly in the pan or in the oven without adding fat. Good appetite to all.
Ingredients cutlets of eggplant: 2 eggplants (the round black medium size, 2 eggs, 60 g breadcrumbs, 30 g of grated parmesan cheese, 50 g of coarse salt, salt, pepper, olive oil, peanut seeds, thyme leaves
Preparation for cutlets of eggplant: wash well the aubergines and cut into thick slices 1 cm. Put in a a colander and sprinkle each slice with a little coarse salt and leave so for 1 hour at room temperature. We wash and then well under running water, remove the excess salt and dry in a non-stick pan without adding fat; heat a few minutes on both sides, let it cool.
We spend each slice of eggplant first in the egg, beaten with salt and pepper and then in the breadcrumbs mixed with the grated parmesan. We repeat the two operations to make the double breading. Fry the breaded eggplant in abundant oil of seeds of peanuts at 170 degrees, a few at a time. Let them brown well on both sides and down with the slotted spoon, place the already on kitchen paper. Serve very hot if we want to by adding the sprigs of thyme.
The article Breaded eggplant, summer recipes but they are recipes that we can freeze it comes from the Latest News Flash.