Eggplant cutlets
Instructions
Private peppers of the petiole with the seeds and pith, cut them into small pieces and fry them for a few moments in a lively focus pan with a tablespoon of olive oil and a knob of butter.
Then lower the heat, add salt and pepper to taste, cover and continue cooking for 20 minutes.
Then add the sugar, a splash of vinegar and chopped Basil and cook again for a few seconds.
Check the eggplant, wash them and cut them into slices an inch thick.
Put them first in eggs, whisked in a bowl with the oregano, salt and pepper, and then in the breadcrumbs.
Cook then on both sides in a pan with oil and butter for a few minutes, until evenly Golden, that are cooked tamponandole with paper towel to remove excess grease.
Serve the chops well with hot peppers.
For an extra touch, beat the eggs with a spoonful of grated pecorino cheese.
Ingredients and dosing for 4 persons
- 800 g of eggplant
- 2 eggs
- 1 green pepper
- 1 red pepper
- == 1 yellow pepper
- 1 sprig of basil
- Butter
- Breadcrumbs
- Oregano
- 1 tablespoon of sugar
- Olive oil extra virgin
- Spray 1 of wine vinegar
- Salt
- Pepper