Fried eggplant is so special because of its crispy delicious exterior and tender juicy interior. These little "eggplant cutlets" are perfect with an arugula salad.
The secret to making tasty Italian -Style fried food is to season it well at every stage. Parsley and Pecorino give the breading that classic Italian taste.
First flour, then egg, then breadcrumbs. The flour step is necessary to help the breading bind to the eggplant without it falling off.
They only take about 90 seconds on each side, or 3 minutes total. Don't let them burn!
Most restaurants serve "Milanese style" dishes with a simple arugula and tomato salad. But use whatever side you like!
You'll learn a little more about my cooking style and life in Brooklyn, New York.