Le cotolette di melanzane perfette, con la panatura che non si stacca e un cuore dolce e morbido

Slice the eggplant into rounds.

Season the eggplant slices with salt and let them sit to draw out moisture.

Prepare a breading station with flour, beaten eggs, and a mixture of breadcrumbs, grated parmesan, minced garlic, and chopped basil.

Dredge each eggplant slice in flour, dip in the egg, and coat with the breadcrumb mixture.

Heat oil in a pan and fry the breaded eggplant slices until golden brown on both sides.

Equipment Needed

Spice Level:

Dietary

Allergens