Eggplant Cutlets

Wash the eggplant and slice them into 0.5 cm thick rounds or oval pieces. Arrange the eggplant slices in a single layer on a baking sheet or large platter. Sprinkle generously with fine sea salt on both sides. Let them rest for at least 30 minutes, or up to an hour, to draw out bitterness and excess water. After resting, rinse the eggplant slices thoroughly under cold running water to remove the salt. Pat them very dry with clean kitchen towels or paper towels.

In a shallow dish, whisk the chicken eggs with a pinch of fine sea salt and black pepper until well combined. In another shallow dish, combine the fresh breadcrumbs, grated Parmigiano-Reggiano, grated Pecorino Romano, finely chopped fresh parsley, and finely minced garlic. Mix thoroughly.

Set up a breading station: one dish with 00 flour, one with the whisked chicken eggs, and one with the breadcrumb mixture. Dredge each dry eggplant slice first in the 00 flour, ensuring it's lightly coated, then dip it into the whisked chicken eggs, letting any excess drip off. Finally, coat it generously with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to the eggplant.