EGGPLANT CUTLETS

2 round eggplants

Breadcrumbs

Batter (chickpea flour + water)

Olive Oil

Salt and parsley

Optional: other herbs (thyme, rosemary etc.)  and chopped garlic

1. Choose round or globular eggplants as they are the least bitter. Cut into slices about 1 cm. thick. Salt a little.
2. Prepare in one bowl the breadcrumbs seasoned with salt, parsley and preferred herbs.
3. In another bowl pour the water and chickpea flour on a 1 to 1 and a half ratio (so for each cup of chickpea flour, 1 and a half cups of water). This is the batter which will allow us to best coat the vegetables.
4. Dip the eggplant first into the batter, then the breadcrumbs.
5. Cook in the pan with plenty of hot oil and then dry, or alternatively in the oven with a drizzle of oil, at 180°C.