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Eggplant cutlets recipe

Eggplant cutlets

Eggplant cutlets: the dish to fall in love with!


300 g (1 can) tomatoes ;
2 tablespoons (30 mL) olive oil
1 clove of garlic;
1 teaspoon oregano
2 medium eggplants;
30 g (¼ cup) Parmesan cheese;
2 balls mozzarella cheese;
120 mL (½ cup) milk;
2 eggs;
1 teaspoon dried basil;


In a medium skillet, heat olive oil and add 1 crushed garlic clove. Pour in the canned tomatoes and cook the sauce for 10 minutes.
Slice the eggplant and microwave for 5-7 minutes on high, let cool.
Spoon a tablespoon of sauce on an eggplant, add a slice of mozzarella, parmesan cheese and dried basil. Cover with another slice of eggplant.
Dredge eggplant in flour, dip in egg, then cover with breadcrumbs. Repeat the coating of egg and breadcrumbs once more.
Fry the eggplants in the preheated oil for 4 to 5 minutes, until golden brown. Serve immediately.

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