Recipe courtesy of Mario Batali
Print
Total:
2 hr 50 min
Prep:
1 hr 25 min
Inactive:
1 hr
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 large purple eggplants
  • Salt
  • 3 large eggs
  • 1 bunch Italian parsley, chopped
  • 1 cup bread crumbs
  • Salt and freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 4 ounces grated cacviocavallo cheese, for garnish
  • Pepperoncini, fennel fronds and orange wedges for garnish

Directions

Slice the eggplants into round slices, each about 1/2 -inch thick. Sprinkle the slices liberally with salt and then place them in a colander. It is all right if the eggplant slices overlap or cover one another. Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant's bitterness. Don't rinse the eggplant, just shake off excess water.

When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl. Spread the breadcrumbs out in a baking pan. Season the eggplant slices to taste with salt and pepper. Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs. In a 2-quart saucepan, heat extra-virgin olive oil to come up a 1/4 way u pthe side of the pan, over medium heat. When the oil begins to smoke, lay several eggplant slices in a single layer in the pan. Fry the slices until golden brown, about 2 minutes on each side. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked. Serve warm, garnished with caciocavallo cheese, pepperoncino, fennel fronds and juice from the orange wedges.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Melanzane Alla Parmigiana (Eggplant Parmigiana)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crispy Tuscan Pork Cutlets

Recipe courtesy of Patrick Decker

Fried Lamb Cutlet in Rosemary and Garlic

Recipe courtesy of Ryan Fancher

Eggplant Parmigiana

Recipe courtesy of Pasquale Sciarappa

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant and Pasta Incaciata

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mom's Stuffed Eggplant

Recipe courtesy of Michael Chiarello

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Zuppa di Vongole: Clam Soup

Recipe courtesy of David Rocco

Trending Videos

So Much Pretty Food Here