Eggplant cutlets in a super light version! Recipe for a light breading with and without eggs - Baked http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For the version with eggs 350 g (1 medium) of aubergines 50 g approximately of type 00 white flour 50 g approximately of breadcrumbs 60 g (1 medium) of eggs 30 ml of milk salt to taste pepper to taste 1 tablespoon of extra virgin olive oil For the version without eggs 350 g (1 medium) of aubergines 100 g of type 00 white flour 150 ml of milk 1 pinch of salt 1 pinch of pepper 2 tablespoons of extra virgin olive oil Preparation Very light Baked Eggplant Cutlets - With and Without Eggs 1. Prepare the aubergines. Wash the aubergines, trim them to remove the stalk and cut them into 1 cm thick slices. Place a colander or strainer over a plate or bowl, then gather the eggplant slices together, sprinkling them with coarse salt as you go. Let the eggplants drain for a couple of hours: to facilitate draining, it is advisable to place a weight on top of the eggplants. Why sprinkle the eggplants with salt? Salt is useful for removing the vegetation water from the eggplants: in this way, solanine, a potentially toxic glycoalkaloid, responsible for the typical bitter aftertaste of eggplants, is removed. Furthermore, the salt trick is useful for speeding up cooking times and using less oil: in fact, eggplants deprived of their vegetation water tend to cook more quickly while also requiring less oil. 2. When the vegetation liquid has collected in the bowl, wash the eggplants in water to remove any traces of salt and squeeze them gently to eliminate the water. 3. Prepare the ingredients for the first covering 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. 4. Prepare the second batter for cutlets. In a bowl, collect the white flour and slowly pour in the milk and a tablespoon of extra virgin olive oil: mix the mixture with the whisk to obtain the consistency of a fairly thick batter. Season with salt and pepper. The vegan alternative Those who want to prepare cutlets without using 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 every tablespoon of chickpea flour! In this case, the chickpea batter will make the aubergine cutlets soft. 5. At this point, make the cutlets. Divide the aubergine slices into two parts: flour half the aubergines, dip them - one at a time - in the egg solution and sprinkle them with breadcrumbs. Arrange the first aubergines on a baking tray lined with baking paper. 6. Proceed by dipping the remaining aubergine slices in the milk and flour batter, then arrange them on another baking tray. 7. Finish by sprinkling two tablespoons of oil on the surface of both types of aubergines. 8. Bake at 180°C (fan assisted) and cook for 25-30 minutes or until golden brown, taking care to turn the cutlets halfway through cooking. 9. Remove from the oven and serve immediately. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice