To prepare the eggplant cutlets, start by preparing the eggplants: wash them, trim both ends, and cut them into slices about 2/3 inch thick, until you get 12 slices. (1). Place all the slices on a ...

Heat a large saucepan half full with vegetable oil to 180˚C. Dip eggplant in batter, then into crumbs. Deep-fry, in batches, if necessary, until golden and crisp and eggplant is cooked (5-6 minutes).