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The New Year has started and is so exciting to know that we have 365 days to fill with new projects, dreams and inspirational things.
During this time of the year I love to take more time for myself, thinking about what is healthy for my mind and my body.
I read, I do research, I try new things.
One of the first resolutions for the New Year is to eat more and more veggies.
The sicilian food tradition has lots of veggie recipes, and I can say without doubts that the eggplants (or aubergines) have a special place in our kitchens.
In the recipe I propose you today, the eggplant is sliced and cooked like a traditional veal cutlet.. and believe me, you will not regret the meat!
1 big eggplants - 3 eggs - 2 tablespoon grated parmesan cheese - 1 tablespoon parsley, breadcrumbs q.b. - all purpose flour q.b. - salt and pepper - sunflower oil for frying
Wash the eggplant and cut into 1cm thin slice. Sprinkle each slice on both sides with salt and let them sit in a colander for at least an hour.
In a dish beat the eggs, add the parmesan cheese and a pinch of salt and pepper.
Prepare your line with three dishes, one with flour, the second one with the eggs beaten, and the last one with breadcrumbs.
Wash the eggplants and dry well with kitchen paper.
Press each slice on the flour, then shake it to avoid the excess, cover with the eggs and finally press again in the breadcrumbs.
Fry the in hot sunflower oil until golden and brown, sprinkle with more salt if necessary. Eat with a green salad. Serves 2.