A crispy and appetizing variation of classic cutlets, perfect for a light and tasty lunch.
Step 1 of 9: Preheat the oven to 200 degrees.
Step 2 of 9: Pierce the whole eggplants all over with the tip of a knife. Place them on a baking tray lined with parchment paper, without seasoning.
Step 3 of 9: Bake the eggplants in the oven for 30 minutes or until they are wrinkled.
Step 4 of 9: Once cooked, let them cool slightly and, holding them by the stem, remove the skin.
Step 5 of 9: Dredge the eggplant slices in flour on both sides.
Step 6 of 9: 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.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten and Eggs
Step 8 of 9: Arrange the cutlets on a baking tray and spray them with a drizzle of oil.
Step 9 of 9: Bake the cutlets at 200 degrees for 30 minutes or until golden, turning them halfway through cooking.
| Average values | Per serving250 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 467 kJ112 kcal | 187 kJ45 kcal |
| Fat | 5.15 g | 2.06 g |
| of which saturated fatty acids | 1.6 g | 0.64 g |
| Carbohydrates | 5.55 g | 2.22 g |
| of which sugars | 5.4 g | 2.16 g |
| Fibre | 5.2 g | 2.08 g |
| Protein | 8.5 g | 3.4 g |
| Salt | 0.25 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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