Aubergine cutlet
Published on 5 September 2025
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Tasty, crisp outside and soft inside, an alternative to meat. Air-fry or bake more aubergines. The original suggests gluten-free flour and crumbs for intolerance.
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Method
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I wash and air-fry whole aubergine at 190°C about 20 minutes until soft.
I peel, keeping intact with stalk.
I flatten with a fork, releasing liquid.
I dry thoroughly with paper.
I remove water and season with salt and pepper.
I coat in flour, then beaten egg.
I breadcrumb, double-coating if wanted, and cover stalk with foil.
I put in fryer and oil spray.
I cook at 190°C for 20 minutes, turning for the last 10, until crisp and golden. I served rocket and yoghurt sauce.
Original source: https://incucinaconlilly.com/2025/09/05/cotoletta-di-melanzana/