A favorite Italian summer ingredient, eggplant can be baked and served on its own or in a sandwich with fresh tomatoes and basil.
G. Giustolisi
Summer eggplants are a triumph and favorite ingredient of Italian cuisine. Fried or baked, there are dozens the recipes that you can prepare while they are in season. 
This is a very simple idea for a delicious side dish but is also an excellent solution for filling sandwiches. Baked and breaded, the eggplant is beautiful when served with bright tomatoes and fresh basil.
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- Yield: 0 about 15 cutlets 1x
Ingredients
- 2 large organic eggplants
- Pinch of sea salt
- 100 g 3½ oz brown rice flour
- 1 large egg
- 100 g 3½ oz breadcrumbs
- Extra virgin olive oil to taste
Instructions
- Sliced the eggplant and put it to soak in water for 30 minutes. In three separate dishes, place the flour, breadcrumbs and eggs. Dried and passed each slice in the flour, then in the eggs and and, finally, in the crumb.
- Line a baking sheet with parchment paper, sprinkle the surface with a little olive oil and arrange the eggplant.
- Bake at 180° C (350°F/Gas 4) for 25 minutes (30 for electric oven) or until golden.
- Category: Main, Primi, Side
- Cuisine: Italian
Frequently Asked Questions
What type of eggplant should I use for this recipe?
For the best results, use G. Giustolisi Summer eggplants, as they are known for their flavor and texture in Italian cuisine.
How should I prepare the eggplant before baking?
Slice the eggplant and consider salting it for about 30 minutes to draw out excess moisture and bitterness before breading and baking.
Can I add other toppings to the baked eggplant?
Absolutely! You can top the baked eggplant with fresh tomatoes and basil for added flavor and a beautiful presentation.
