Eggplant cutlets: the vegetarian and tasty eggplant recipe for your summer
Ingredients:
TOMATOES: 300 g (1 can)
OLIVE OIL 2 tablespoons (30 ml)
GARLIC 1 clove
OREGANO 1 teaspoon
MEDIUM EGGPLANTS 2
PARMESAN: 1/4 cup (30g)
MOZZARELLA 2
MILK 1/2 cup (120 ml)
EGGS 2
FLOUR
DRIED BASIL 1 teaspoon
BREADCRUMBS
Instructions :
In a medium saucepan, heat the olive oil and add 1 crushed garlic clove. Pour canned tomatoes and cook the sauce for 10 minutes.
Cut the aubergines into slices and microwave them for 5-7 minutes on high power, let cool.
Whisk together the eggs and milk.
Place a tablespoon of sauce on an eggplant and add a slice of mozzarella.
Add a little parmesan and dried basil.
Cover with another slice of eggplant. Pass the aubergines in the flour, dip them in the egg, then cover them with breadcrumbs. Repeat the egg and breadcrumb coating one more time.
Fry eggplants in preheated oil for 4-5 minutes, until golden brown. Serve right away.
