A crispy and appetizing variation of classic cutlets, perfect for a light and tasty lunch.
Preheat the oven to 200 degrees.
Pierce the whole eggplants all over with the tip of a knife. Place them on a baking tray lined with parchment paper, without seasoning.
Bake the eggplants in the oven for 30 minutes or until they are wrinkled.
Once cooked, let them cool slightly and, holding them by the stem, remove the skin.
Dredge the eggplant slices in flour on both sides.
Dip the eggplants in the beaten eggs and then in the breadcrumbs, pressing well so the coating sticks.
For extra crispiness, repeat the step in the eggs and breadcrumbs.
Arrange the cutlets on a baking tray and spray them with a drizzle of oil.
Bake the cutlets at 200 degrees for 30 minutes or until golden, turning them halfway through cooking.
Refrigerator
It is recommended to serve the cutlets with an avocado and lemon cream for a touch of freshness and color. They keep well in the refrigerator for up to 2 days. Great paired with a mixed salad.
Italia, Liguria
| Energy (kcal) | 44.6 |
| Carbohydrates (g) | 2.22 |
| of which sugars (g) | 2.16 |
| Fat (g) | 2.06 |
| of which saturates (g) | 0.64 |
| Protein (g) | 3.4 |
| Fibre (g) | 2.08 |
| Salt (g) | 0.1 |
