Ingredients
Method
- Roast it whole. Preheat the oven to 400°F. Rinse and dry the eggplant, then score it with 6–8 small incisions — this keeps it from bursting in the oven. Wrap in foil, place on a baking tray, and roast for 35 minutes, until it gives softly to a gentle squeeze (oven mitts on, please). Let it cool to room temperature.
- Peel and flatten. Unwrap and peel away the skin with a knife. Sandwich the eggplant between two sheets of parchment paper and press gently with the heel of your hand until it's an even ½- to ¾-inch cutlet. Blot away any excess moisture with a paper towel. Eggplant holds a surprising amount of juice.
- Bread it. Set up a dredging station: flour seasoned with salt and pepper in one dish, beaten egg whites with 1 teaspoon fresh chopped parsley in the next, and your seasoned Parmesan-breadcrumb mix in the third. Dip the cutlet in flour, then egg, then press firmly into the breadcrumbs to coat.
- Fry to golden. Coat the bottom of a skillet with olive oil about 1/2 inch deep and add 2 tablespoons of butter. Heat over medium-high until the butter has melted, then fry the cutlet for about 3 minutes per side, until it is deeply golden and crisp. Serve immediately, while it's still hot.
Notes
The Culinary Chase's Note: Finish with chopped tomatoes, kalamata olives, and a spoonful of pesto. The brightness cuts right through that crunch. Enjoy!