We bring to the table a "wave of gluttony respecting health, well-being and shape! If you have a weakness for cutlets with aubergines but frying makes this recipe excessively sinful for your silhouette, cook them in an alternative way: choose the oven and reduce as much as possible the unnecessary fats Find out all the details in the video!
Video of the Recipe
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Identity Card of the Recipe
- 108 KCal Calories per serving
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Ingrediants
For the version with eggs
- 350 g (1 medium) of eggplant
- 1 tablespoon of extra virgin olive oil
- Q.b. of pepper
- q.s. of salt
- 30 ml of milk
- 60 g (1 medium) of eggs
- About 50 g of breadcrumbs
- About 50 g of white flour type 00
For the egg-free version
- 350 g (1 medium) of eggplant
- 100 g of white flour of type 00
- 150 ml of milk
- 1 pinch of salt
- 1 pinch of pepper
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Colander
- Bowls of various sizes
- Baking plate
- Baking paper
- Knife
- Chopping board
- Whip
Preparation
- Prepare the aubergines. Wash the aubergines, trim them to remove the stalk and cut them into 1 cm thick slices. Place a colander or a colander on top of a plate or bowl, then combine the aubergine slices, sprinkling with coarse salt as you go. Let the aubergines drain for a couple of hours: to facilitate dripping, it is advisable to place a weight on top of the aubergines.
Why sprinkle the eggplant with salt?
Salt is useful for removing the vegetation water of aubergines: in this way, solanine, a potentially toxic glycoalkaloid, responsible for the typical bitter aftertaste of aubergines, is removed.
Furthermore, salt is useful for speeding up cooking times and using less oil: in fact, aubergines deprived of their vegetation water tend to cook more quickly, requiring less oil at the same time.- When the vegetable liquid has collected in the bowl, wash the aubergines in water to remove any traces of salt and squeeze them gently to remove the water.
- Prepare the ingredients for the first topping of the cutlets. In a bowl, shell an egg, add 2-3 tablespoons of milk, a pinch of salt and pepper, then emulsify the mixture. In two separate dishes, collect the white flour and the breadcrumbs.
- Prepare the second cutlet batter. In a bowl, collect the white flour and pour in the milk and a tablespoon of extra virgin olive oil: mix the mixture with the whisk to obtain the consistency of a rather thick batter. Season with salt and pepper.
The vegan alternative
Those who want to prepare cutlets avoiding the use of ingredients of animal origin, can prepare a batter based on chickpea flour and water as an alternative to the milk and flour batter: calculate 2-3 tablespoons of water for each tablespoon of chickpea flour! In this case, the chickpea batter will make the eggplant cutlets soft.- At this point, make the cutlets. Divide the aubergine slices into two parts: flour half the aubergines, pass them - one at a time - in the egg solution and sprinkle them with breadcrumbs. Arrange the first aubergines on a baking sheet lined with baking paper.
- Proceed by dipping the remaining slices of aubergine in the milk and flour batter, then place them on another baking sheet.
- Finish by spraying the surface of both types of aubergines with two tablespoons of oil.
- Bake at 180 ° C (ventilated) and bake for 25-30 minutes or until golden brown, taking care to turn the cutlets halfway through cooking.
- Remove from the oven and serve immediately.
Alice's comment - PersonalCooker
By adopting some precautions and choosing the oven cooking we were able to obtain the eggplant cutlets in a super light version! In this way we can afford a few more slices, without too much regret! If, on the other hand, you like the more sinful variant, try stuffing the aubergine slices with a slice of provolone and a slice of ham, and cook in the oven: my belly made hut!Nutritional values and Health Comment on the recipe
ATTENTION! The values obtained opposite, with the exception of cholesterol, are the average between the chemical details of both recipes.
The Light Oven-Baked Aubergine Cutlets are foods that fall within the group of appetizers.
They have a moderate energy intake and calories are mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value.
Cholesterol is significant in the egg version and irrelevant in the eggless version.
The fibers are abundant.
The Light Oven-Baked Aubergine Cutlets is a recipe that lends itself to most diets; it is advisable to reduce the average portion and the frequency of consumption in case of overweight.
The abundance of fiber could increase intestinal motility.
Contains lactose and gluten, which is why it cannot be consumed by those intolerant to milk sugar and by celiacs.
They are excluded from the vegan philosophy but not from the vegetarian one.
The average portion is about 100-200 g (110-215 kcal, estimated on raw ingredients).
In the variant with egg the cholesterol share goes from the 20mg indicated in the table to 60mg
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