Eggplant Cutlets: Cotolette di Melanzane

1. 1

   Slice the eggplants into round slices, each about 1/2 -inch thick.

2. 2

   Sprinkle the slices liberally with salt and then place them in a colander.

3. 3

   It is all right if the eggplant slices overlap or cover one another.

4. 4

   Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant's bitterness.

5. 5

   Don't rinse the eggplant, just shake off excess water.

6. 6

   When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl.

7. 7

   Spread the breadcrumbs out in a baking pan.

8. 8

   Season the eggplant slices to taste with salt and pepper.

9. 9

   Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs.

10. 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.

11. 11

    When the oil begins to smoke, lay several eggplant slices in a single layer in the pan.

12. 12

    Fry the slices until golden brown, about 2 minutes on each side.

13. 13

    When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.

14. 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.

15. 15

    Serve warm, garnished with caciocavallo cheese, pepperoncino, fennel fronds and juice from the orange wedges.

* Per serving · 4 servings · Values may vary.