Baked eggplant cutlets Quick and easy recipe

Baked eggplant cutlets : these breaded aubergines with cheese and ham filling are very good, the aubergines have not been fried but simply breaded and then put in the oven, they can also be fried instead of baking them, but even so they are good and less caloric. Try them!

Ingredients for 4 cutlets

• 2 long purple eggplants
• extra virgin olive oil
• 4 slices of cooked ham
• 4 slices of provolone
• flour
• 1 egg
• breadcrumbs

Look at the VIDEO RECIPE some baked eggplant cutlets

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How to make baked eggplant cutlets

Cut the aubergines into slices 2-3 mm thick, place the aubergines in a colander in layers and between one layer and the other put a handful of coarse salt,

put a plate on the aubergines and a weight on the plate, for at least an hour, so that the vegetation water of the aubergines comes out. Remove the salt and quickly rinse the slices of aubergine, dry them with a sheet of absorbent kitchen paper. Prepare 3 dishes: one with the flour, another with the beaten egg (with a pinch of salt) and the third with the breadcrumbs put 2 slices of aubergine on the plate with the flour, pressed to make the flour adhere only to a side of the eggplant; on a slice lay the provolone cut quite thinly then add a slice of cooked ham, cover with the other slice of aubergine,

then in the beaten egg

and finally in the grated bread,

arrange them in a baking dish, add a little salt and a drizzle of extra virgin olive oil and bake in a preheated oven at 200 ° for 15 minutes, until they have created a golden and crunchy breading.

Remove your eggplant cutlets from the oven and serve hot. Enjoy your meal!

WINE PAIRING: Nero d'Avola.

For the wine pairing I consulted the site:www.bodegasdevino.org