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Gilded and fried aubergines: the simple and tasteful Neapolitan recipe

Gilded and fried aubergines: the simple and tasteful Neapolitan recipe

The browned and fried eggplantso duration is freeare a typical recipe of Neapolitan cuisinea simple and tasty dish that can be served as antipasto, contour or base for making a quick eggplant parmigiana. In our recipe the aubergines are cut into slices, passed in flour and then in the egg, then fried a few at a time in very hot seed oil, until golden brown. Tasty and irresistible, they are ideal for any family lunch or dinner. The grated Parmesan cheese added to the flour makes the breading even richer and tastier.

For a super sleek variantyou can stuff the aubergines two by two with a slice of provolone (or mozzarella) and cooked ham, put them in the oven at 180 ° C for a few minutes, just long enough to melt the cheese, and enjoy them as delicious second dish: they will win over young and old. You can use the variety of eggplants you prefer: long and black, round, violet, white, with a more delicate taste. If you use the black ones, do not skip the step of soaking in salt water, which is essential to eliminate the bitter aftertaste. For an even more aromatic recipe, add some basil chopped with beaten eggs.

Find out how to make gilded and fried aubergines by following the step by step procedure and advice. Also try the breaded aubergines, in this case baked in the oven, and the eggplant cutlets.

How to prepare browned and fried aubergines

First wash and dry the aubergines well 1.

Cut the aubergines into round slices with a thickness of about 3 mm. If you prefer a softer end result, you can peel them off before slicing 2.

Take a bowl and fill it with water and salt 3. Dip the aubergines and leave them to soak for at least 15-20 minutes. This operation will serve to eliminate any bitter aftertaste.

In the meantime, prepare the ingredients for the breading. In a dish she pours the flour 4.

Then add a pinch of salt and the Parmesan 5.

In another dish, break the eggs and beat them with a fork 6.

Drain the aubergines from the water and dry them well 7.

Pass the eggplant slices first in the flour 8.

When the slice is well floured, pass it in the egg. This will ensure that the oil is not dirty 9.

In a non-stick pan, heat the oil and, once ready, start frying a few aubergines at a time 10.

When they are golden brown, drain the aubergines and dry them on absorbent kitchen paper to remove excess oil 11.

Season with salt and perfume with a sprig of basil 12.

The aubergines are ready to be served 13.


Gilded and fried aubergines should be eaten hot and freshly made. If they are left over, you can keep them in the refrigerator, in a special airtight container, for a day. At the moment of consumption, heat them for a few minutes in the oven. Alternatively, you can also make a quick parmigiana by alternating layers of eggplant with tomato sauce, mozzarella and parmesan. Then cook at 180 ° C for about 20 minutes, or in any case until lightly browned.

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