Golden crispy aubergine cutlets incredibly delicious and easy to make.
Perfect to eat as a starter whether hot or cold, paired with a dipping sauce or anything to your liking. 


Serves 2-3, Preparation 15 minutes, Cooking 10 minutes

  • 1 medium-sized aubergine, skin-on
  • 3 beaten eggs
  • 150 g cornflour, to taste
  • 60 g grated Parmigiano or Pecorino cheese
  • Olive oil or peanut oil for deep-frying, about 100 ml
  • a pinch of salt 



Slice the aubergine about half an inch into each slice.

Dip them in beaten eggs, then in the breading mix of cornflour and grated Parmigiano or Pecorino cheese, press each slices slightly to ensure a better grip on the breading, shake off the excess flour.

Heat the oil in a frying pan.

Dip aubergine slices a few at a time, fry them 3-4 minutes per side until golden brown, arrange them on a plate lined with kitchen roll, a pinch of salt on top and serve.


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