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Food & Drink Aubergine Cutlets

05:45  19 september  2020
05:45  19 september  2020 Source:   delish.com

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a close up of a slice of pizza: Looking for an easy aubergine recipe? These Aubergine Cutlets from Delish.com are the best! © John Kernick Looking for an easy aubergine recipe? These Aubergine Cutlets from Delish.com are the best!

Light but rich and, so, so crunchy. Meaty without the meat. Does that make sense?

Yields: 4

Prep Time: 15 mins

Total Time: 30 mins

Ingredients

  • 65 g

    plain flour

  • 3

    large eggs

  • 200 g

    dried bread crumbs

  • 1 1/4 tsp.

    salt

  • 1/4 tsp.

    Freshly ground black pepper

  • 1

    large aubergine (about 550g)

  • 60 mL

    extra-virgin olive oil per batch of aubergine

  • 2

    beefsteak tomatoes, sliced

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  • 350 g

    fresh mozzarella cheese, sliced

  • 16

    fresh basil leaves

  • 25 g

    freshly grated Parmesan

  • 1/4 tsp.

    crushed chilli flakes

Directions

  1. Bread the cutlets: Place flour on a plate. In a shallow bowl, beat eggs with a fork. On a secondplate, combine bread crumbs, salt and pepper.
  2. Using a serrated knife, slice off the stem from the aubergine anddiscard. Trim the bottom. Slice the aubergine into about thick rounds.
  3. Using one hand, dredge each slice in flour, then in the beaten egg.Let the excess egg drip off before finally dipping into the bread crumbmixture, pressing to help it adhere. Place on a clean plate.
  4. In a large pan over medium heat, heat 60ml of oil. Usingtongs, add as many cutlets as can fit in a single layer (they should sizzle)and cook for about 3 minutes, or until the undersides are golden brown. Flipthe cutlets and cook for 2 to 3 minutes more, until golden brown. Transfer to apaper towel-lined plate. Wipe out the pan with paper towels and repeatwith another 60ml oil and the remaining aubergine.
  5. Preheat the oven (with the oven rack in the middle) to 200°C (180ºC fan).
  6. Arrange the cutlets in a single layer on a rimmed sheet pan. Top eachwith a slice of tomato and a slice of mozza­rella. Bake until the cheese is melted, 3 to 5 minutes. Scatter the basil leaves over the tops and sprinklewith Parmesan and chilli flakes.
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This is interesting!