• If you fry them, follow the following procedure, then fry two slices at a time in hot seed oil for three minutes or until the surfaces is golden and crisp.

Baked cutlets

• Preheat oven to 190C (374F) degrees.
• Cover the baking sheet with parchment paper and grease generously with olive oil. Set aside.
• Arrange the breadcrumbs in a flat, wide dish.
• Shell the eggs on a plate. Add a pinch of salt, and beat with a fork.
• Wash and dry the eggplant, remove the ends, and cut into slices about half an inch thick. Set aside the outermost slices with more skin than flesh for other uses, and use the different slices.
• Dip one slice at a time in breadcrumbs, then in egg, again in breadcrumbs, and lay on the baking sheet so the slices do not overlap.
• When you have finished breading all the slices, drizzle with olive oil, add a pinch of salt, and bake in a preheated oven for 20 minutes before turning the slices over. Before putting them back in the oven, spread a pinch of salt on this side and more olive oil (this is needed to make a crispy crust, so don't skimp). Put them back in the oven for another 20 minutes or as long as it takes to make the breadcrumbs crispy but not burnt.
• Serve immediately the cutlets hot with a seasonal side dish such as a fresh salad or baked tomatoes.

Tips

• I usually calculate 2 cutlets per person.
• If you cut each eggplant slice in half, you can serve them as an appetizer or entrée.