Recipes from Italy · by Silvana Nava★ 5.0 (4)
Breaded Eggplant Cutlets Recipe
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 30%
CARBS 41G38% OF CAL
7G FIBER12G SUGAR22G OTHER
FAT 23G49% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sicilian specialty of thin eggplant slices breaded with eggs and cheese, then fried until crispy and golden. Rich and crunchy, this vegetarian main has a firm center and makes a satisfying dinner.
mainitalian🍳 skilletvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 round eggplants (- round)
- 80 g grated Caciocavallo cheese (you can replace it with Parmigiano cheese or Pecorino Romano) (- 3 oz)
- 150 g breadcrumbs (- 5 oz)
- 2 eggs
- 1 pinch salt
- 1 tablespoon coarse salt
- 400 ml vegetable oil (- 1 ¾ cup, for frying)
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 30%
CARBS 41G38% OF CAL
7G FIBER12G SUGAR22G OTHER
FAT 23G49% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 5m
- Sodium
- 2293mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 241mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.