I had started not long before (just only few months)this culinary adventure (it's too sad calling it strict diet) and we were (my husband and I) on holiday at Lerici (Cinque Terre area) when I discovered in a deli shop very close to central square, this version of cutlet with eggplants.
I was amazed to find ready-made food right for me and all my food limits.
It was simple to do and thanks to this recipe I started using corn flour in different ways that I didn't think until then.
Using corn flour like bread crumbs and as cover for a lot of food.
This discover pushed me to open my mind to experiment new food, new recipes...changing classical versions.
I understood that it depended on me, reinventing my cooking way without depriving myself of joy coming from a good dish, a good recipe, a good result!
Ingredients:
A big eggplant (I prefer round ones)
2 eggs
Rice flour
Medium fine Corn flour (like fioretto type in Italy)
Salt
Olive oil
Preparation:
I cut the eggplant in slices in a bowl and I sprinkle with generous pinches of salt each level of slices.
I place a pan full of water on top, so to be heavy and let coming the bitter black water out from them.
Then I wash the slices and I drain with a dishcloth.
I roll the eggplant slices on rice flour dish, then in beaten eggs dish and last on corn flour dish.
I put them in a baking pan covered with greasing paper previously oiled and I bake, turning upside down until making golden in both sides.
I serve these cutlets hot.
They are crunches and not so oiled outside.
You can serve them with a dressing...but I prefer simple and crunch as they are.
NB: Rice flour was an extra addition respect the original recipe...thanks to another discover ,another experiment...another recipe.
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