Skillet Eggplant Cutlets Recipe
Servings: 4 cups
Instead of using white flour, we incorporate almond meal as part of the eggplant coating. Add some baby arugula to this and serve with the roasted tomato and fig sauce.
Arrange the eggplant in a large colander and season generously with the salt. Let stand 30 minutes; then rinse and pat dry. Divide the almond meal, egg and breadcrumbs into 3 shallow bowls. Dip each eggplant into the almond meal, then the egg, and breadcrumb, shaking off excess after each dip. Heat the oil in a cast iron skillet with Teflon® nonstick coatings and cook over medium heat until both sides are golden brown and crisp, about 4 minutes a side. Transfer to paper towels and season with salt and pepper to taste. Place the eggplant cutlets onto a serving plate and top with baby arugula and Summer Fig Puree. (See our recipe.)