Eggplant slices are typically dipped in egg, cheese, and bread crumbs before frying. Hard to resist, but on the heavy side. On a visit to Naples, I learned this lighter method for frying them. Without the crumbs or cheese, the flavor of the vegetable shines through. Serve the cutlets hot or at room temperature. I like them as is, but they are also good with a tomato sauce. They are great in sandwiches too.

Naples Style Eggplant Cutlets are a delicious and versatile dish that showcases the rich flavors and textures of eggplant. This recipe transforms slices of eggplant into crispy and golden cutlets, perfect as an appetizer, side dish, or even as a main course. With a simple coating of eggs and flour, these cutlets are fried to perfection, resulting in a satisfying dish that is loved by both vegetarians and meat-eaters alike.

Serves 4 to 6

INGREDIENTS

• 1 large eggplant (about 1¼ pounds), trimmed and cut into ¼-inch-thick slices
• Salt
• 2 large eggs
• Freshly ground pepper
• 1 cup unbleached all-purpose flour
• Olive or vegetable oil for frying

INSTRUCTIONS

1. Sprinkle the eggplant slices on both sides with salt.
2. In a shallow bowl, beat the eggs with salt and pepper to taste. Spread the flour on a plate.
3. Heat about ½ inch of oil in a large skillet over medium-high heat until hot; a bit of the eggs dropped into the oil should sizzle rapidly.
4. Quickly dip an eggplant slice into the eggs, then into the flour, tapping off the excess, and carefully place it in the oil. Continue with additional slices, making a single layer in the pan. (Coating the slices just before frying ensures that the crust comes out crisp.)
5. Fry the eggplant for 3 to 4 minutes, or until nicely browned. With tongs, turn the slices over and fry on the second side for about 2 minutes more.
6. Drain the fried eggplant slices on paper towels.
7. Repeat the frying process with the remaining eggplant slices.
8. Sprinkle the fried eggplant with salt and serve hot or at room temperature.

SERVING SUGGESTIONS:

1. Sandwiches: Use the eggplant cutlets as a filling for sandwiches. Layer them with fresh vegetables, cheese, and your favorite condiments between two slices of crusty bread for a flavorful and satisfying meal.
2. Pasta Topping: Serve the eggplant cutlets over cooked pasta, such as spaghetti or linguine, with your favorite tomato sauce. Top with grated Parmesan cheese and fresh basil for a delicious and hearty pasta dish.
3. Appetizer: Cut the eggplant cutlets into smaller pieces and serve them as appetizers. Pair them with a dipping sauce, such as marinara sauce or garlic aioli, for a tasty finger food at parties or gatherings.
4. Salad Topping: Slice the eggplant cutlets into thin strips and use them as a topping for salads. They add a delightful crunch and flavor to fresh greens, and can be combined with other vegetables, nuts, and dressings to create a satisfying salad.