Dietary eggplant cutlets can be used as an appetizer or as an alternative to vegetarian burgers. It can be served with salads as a main meal.
- Peeled eggplant Medium: 2 pcs
- Onion: 1 pc
- Grated garlic: 1 pc
- Grated Cheese Cheese: 1 cup (100 g)
- Chopped parsley: 2 tbsp
- Salt, black pepper: To the extent necessary
- Gluten-free breadcrumbs: 1 cup
- Olive oil: To the extent necessary
How to prepare:
Heat a tablespoon of olive oil in a pan (preferably non-stick) over medium heat. Fry the onion and salt for 5 minutes until golden. At this point, add the garlic to the pan and cook for about two minutes.
At this stage, add the chopped Negini eggplants to the pan and fry in oil for about 10 to 12 minutes until soft.
Transfer the prepared ingredients to a large bowl and add the cheese, parsley and black pepper and mix well. (You can also use a blender or food processor to do this.)
At this point, add 1/4 cup flour to the cutlets. Refrigerate the cutlet for 20 minutes to allow the flour to absorb the moisture in the cutlet. (You may need to use more breadcrumbs to harden or thicken the cutlet liquid.)
Separate the cutlet ingredients to the size of a tablespoon and fry in the preheated oil as desired. The best time to fry a cutlet is 4 minutes on each side.
Serve the eggplant cutlet with the special tomato sauce.