- 4
Ingredients
- 3 large purple eggplants
- 3 large eggs
- 1 bunch parsley, finely chopped
- bread crumbs, for dredging
- Salt and freshly ground black pepper
- extra-virgin olive oil
- grated cacviocavallo cheese
- Pepperoncini, fennel fronds and oranges
Preparation
Step 1
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. Place a weighted bowl on top of the eggplant, and leave for at least 1 hour. 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, and add parsley to it. Spread the breadcrumbs out in a baking pan. Season the eggplant slices to taste with 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 slowly until golden brown. 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 oranges.