Today I wanted a tasty dish with eggplant, easy to make like Eggplant Cutlets alla Norma. In the summer, eggplants really helps us with countless recipes, for this recipe I was inspired by the classic Sicilian Pasta alla Norma that we all particularly love. I took an eggplant, cooked it in the oven until it softened and then I let my imagination run wild, breaded it, fried it and seasoned it with a tomato sauce with basil and lots and lots of cacioricotta… You can’t imagine how good it was, it was really one leads to another… irresistible!!! This does not mean that even if you don’t want to enjoy this cutlet with the sauce and cacioricotta, you can easily fry it and eat it like that because it is extremely good even without seasoning. So friends, what are you waiting for? Prepare them immediately, ideal when you have friends over for dinner, put them in the oven in the morning, bread them and fry them right away. Spectacular!!!!!
Ready also
Ingredients
Ingredients for aubergine cutlets alla Norma
For the Norma dressing
For the breading of the cutlets
For frying
- Power 961,95 (Kcal)
- Carbohydrates 76,04 (g) of which sugars 14,35 (g)
- Proteins 22,18 (g)
- Fat 65,41 (g) of which saturated 11,76 (g)of which unsaturated 45,35 (g)
- Fibers 12,99 (g)
- Sodium 797,50 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
Place the aubergines on a baking tray lined with baking paper
Season with extra virgin olive oil and cook in a hot oven at 200° for 25 minutes until they are soft.
Allow to cool slightly and remove the peel well.
After removing the peel, lightly press with your hands and flatten them
Pass the aubergine first in the flour on both sides.
In a bowl beat the eggs with salt and pepper.
Pass the cutlet in the egg, taking care not to leave any piece of aubergine without eggs.
Finally pass it well in the breadcrumbs and do the same with the other aubergines.
At this point heat the peanut oil well and fry first on one side and then the other.
Until it is quite golden.
At this point season with fresh tomato sauce with basil made previously with tomato sauce, salt, extra virgin olive oil and basil. Then place a little sauce on the plate and place the cutlet on top.
At this point cover with more sauce and plenty of grated cacioricotta with coarse grain on top.
Our eggplant cutlet alla Norma is ready to be enjoyed.
Varied doses for servings