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.
2 people
1
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.
2
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.
3
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.
4
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.
5
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).
6
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.
Eggplant cutlet is one of the most delicious and surprising vegetarian recipes, perfect for bringing a simple yet flavorful dish to the table. In this version, eggplant takes center stage: first cooked to enhance its natural softness, then breaded and fried to achieve an irresistible crispiness. The result is a perfect balance of textures, ideal as a tasty starter or a comforting main, true golden indulgence.
The secret to a perfect eggplant cutlet lies in how the pulp is prepared. Cooking the eggplants before breading ensures a soft, velvety center, avoiding the dryness typical of raw versions. The cornflake coating creates a golden, crunchy crust that is lighter than traditional breadcrumbs and visually very appealing. Frying is equally important: the oil must be hot enough to instantly seal the coating, keeping the inside soft while achieving the perfect crisp exterior.
To complete the dish, Mutti Pasta Sauce with Parmigiano Reggiano, made with 100% Italian tomatoes and Parmigiano Reggiano PDO, adds a rich and harmonious note. Its balanced flavor, combining the natural sweetness of tomatoes with the savory depth of cheese, enhances both the delicate eggplant and the crispy coating. Served over a bed of warm sauce, these cutlets are perfect for “scarpetta,” turning every bite into an even more satisfying experience. A recipe that brings together tradition and creativity, ideal for those looking for vegetarian options without compromising on flavor: simple, convivial, and perfect for sharing.
