Ingredients
2 small eggplants
olive oli
white rice flour (regular flour OK)
Onion powder
Garlic powder
Mild paprika
Cut eggplants into 1/3 inch (1 cm) slices
lay slices on clingfoil
Powder with rice flour, onion and garlic powder and mild paprika.
Allow to sit for 5 min.
Eggplant cutlets are usually made by dipping them in beaten egg and then in regular flour. This recipe dispenses with the egg. Rice flour absorbs fluid from the eggplant and makes the flour stick.
Turn the eggplants and flour and season the other side.
Cover the bottom of a frying pan with olive oil. Heat until a little smoke appears. Cover the bottom of the pan with cutlets. Allow to brown on that side Do not Turn too soon or the coating will disintegrate. After 2 minutes you may lift an edge to see if the cutlet is browned. If it is, turn and fry the other side.
Serve as an appetizer or as an entree with pasta (tossed with olive oil, basil) and a salad. Serve with lemon wedges to sprinkle on the cutlets.