This beloved Sicilian dish – cotolette di melanzane – is a delicious example of home cooking at its most satisfying. It brings together the earthy richness of eggplant with a creamy béchamel filling and slices of savory ham. Crispy on the outside and soft on the inside, these golden cutlets are a comforting favorite, perfect for family lunches or laid-back dinners.
Eggplant Cutlets (Cotolette di Melanzane)
Ingredients
- 2 large eggplants
- Salt, for purging the eggplants
- ¾ to 1 cup béchamel sauce (homemade or store-bought)
- 3–4 slices of cooked ham, cut to size
- Optional: a few teaspoons of tomato sauce
- 2 eggs, beaten
- Breadcrumbs, for coating
- Extra virgin olive oil, for frying
Instructions
- Prepare the eggplant: Slice the eggplants into 1 cm (about ½ inch) thick, keeping the skin on. Generously salt the slices and let them rest in a colander for 30–40 minutes to draw out their bitterness. Rinse thoroughly and pat dry with a clean towel.
- Assemble the cutlets: Take one eggplant slice and spread a spoonful of béchamel on top. Add a slice of cooked ham and, if desired, a little tomato sauce. Top with a second slice of eggplant to form a sandwich. Repeat with the remaining slices.
- Coat: Dip each eggplant sandwich in beaten egg, then dredge in breadcrumbs until evenly coated.
- Fry: Heat extra virgin olive oil in a frying pan over medium-high heat until very hot. Fry the cutlets until golden brown and crisp on both sides.
- Drain and serve: Transfer to paper towels to drain excess oil. Serve warm.
Alternatively, for a slightly lighter version, eggplant cutlets can be baked. Here’s how to do it. Line a baking sheet with baking paper—this will prevent the eggplant from sticking and will clean up easily. Lay the eggplant cutlets on the baking paper. Try not to overcrowd them so they cook evenly. Drizzle a little extra-virgin olive oil over the eggplant. Heat the oven to 180°C and bake the eggplants for about 25 minutes. While cooking, remember to turn the eggplant occasionally. This will ensure that they turn golden brown and tender on all sides. They are ready when they are soft and slightly caramelized.
Grandma & Aunties’ Kitchen Wisdom:
«Salting the eggplant isn’t just tradition—it helps eliminate bitterness and gives the slices a firmer texture for frying»
