Eggplant Cutlet
Discover our crispy Eggplant Cutlet served with Mutti Pasta Sauce with Parmigiano Reggiano. This recipe is perfect for “scarpetta,” turning every bite into an even more satisfying experience.
Made with Pasta sauce with Parmigiano Reggiano
Rich and intense. Rossoro tomatoes paired with Parmigiano Reggiano. Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the fruity, intense Rossoro Tomato is paired with Parmigiano Reggiano (PDO) - a protected cheese with a sharp and complex flavour, only from the provinces of Parma, Reggio, Emilia, Modena, Bologna and Mantua
Medium
Ingredients
-
2
eggplants
-
400
g
Pasta Sauce with Parmigiano Reggiano
-
150
g
flour
-
220
g
water
-
80
g
corn flakes
-
1
tablespoon
oregano
-
t.t.
salt
-
plenty of peanut oil
(for frying)
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Eggplant Cutlet: Method
- Pierce the eggplants with a fork and cook them in an air fryer at 185°C (365°F) for about 25 minutes, until tender. Alternatively, bake in a fan oven at 180°C (350°F) for about 35 minutes.
- Transfer the hot eggplants to a container, cover, and let them rest for about 15 minutes. This will make them easier to peel. Remove the skin, collect the pulp, and mash it with a fork until soft and smooth. Pat dry with paper towels to remove excess moisture.
- In a bowl, prepare a batter by mixing flour, water, and oregano until smooth and lump-free. In a separate bowl, crush the cornflakes roughly by hand.
- Shape the eggplant pulp into cutlets. Dip each one first into the batter, then coat with the crushed cornflakes, pressing gently to help the coating adhere.
- Fry the cutlets in plenty of hot peanut oil for 2–3 minutes per side, until golden and crispy. (To check if the oil is ready, dip a toothpick into it: if small bubbles form, the oil is hot enough).
- Heat the Mutti Pasta Sauce with Parmigiano Reggiano, spread it on a plate, and place the cutlets on top. Finish with a pinch of salt and serve immediately.
