About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Eggplant Parmesan | Main | Eggplant Cubes, Al Funghetto »

Breaded Eggplant Cutlets

45Beth1.jpg

When Michael and I were first married, I made fried eggplant frequently. It was one of the traditional dishes that Michael loved so much. Over time though, we changed the way that we eat and fried foods have become an infrequent treat. That is why Michael was so looking forward to this dish.

Of course, my recipe was a little different than this one. My recipe used seasoned breadcrumbs without toasting them and Marcella uses plain breadcrumbs that are toasted. The rest of the recipe is the same. Start by peeling the eggplant, salting the slices, and letting them drain in a colander for thirty minutes. Then use an egg wash, coat the slices with the toasted breadcrumbs and fry until done. Salt the cooked eggplant and then serve.

What a difference that small change made in the final product. I used the plain breadcrumbs that we sell in our store. These are made from La Bonne Bouche’s French bread and Fazio’s sliced Italian bread. I have to say that I think they are very good. Adding the toasting step, I believe added a depth of flavor to the final product that I was missing before. I thought I would miss the garlic and parsley from the seasoned breadcrumbs, but without them there, the eggplant really shines. Once again Marcella teaches us the joy of simple pleasures. I think Michael will insist that this dish gets added back into our normal dinner routine!

Comments (3)

Such a beautiful color Beth! I am a freak about making my own breadcrumbs, but I must say yours look pretty darn good!

Deborah:

Just the other night, Beth, Victor and Marcella commented on bread crumbs. I told them about buying them at your store because they were from the bakery that brings your bread every day.
This dish looks fabulous.

Marcella Hazan:

Beth, you are very good about getting straight to the telling point. Good ingredients thrive on respect, which means you don't want to weigh them down with distracting flavors. Unfortunately, it's very difficult for many cooks today to resist the offer to turn up the flavor that garlic and other spices and herbs temptingly make. All you need in bread crumbs is bread, good bread.

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