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1
Slice the eggplants into round slices, each about 1/2 -inch thick.
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2
Sprinkle the slices liberally with salt and then place them in a colander.
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3
It is all right if the eggplant slices overlap or cover one another.
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4
Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant's bitterness.
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5
Don't rinse the eggplant, just shake off excess water.
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6
When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl.
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7
Spread the breadcrumbs out in a baking pan.
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8
Season the eggplant slices to taste with salt and pepper.
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9
Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs.
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10
In a 2-quart saucepan, heat extra-virgin olive oil to come up a 1/4 way u pthe side of the pan, over medium heat.
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11
When the oil begins to smoke, lay several eggplant slices in a single layer in the pan.
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12
Fry the slices until golden brown, about 2 minutes on each side.
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13
When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
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14
Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked.
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15
Serve warm, garnished with caciocavallo cheese, pepperoncino, fennel fronds and juice from the orange wedges.
