Melanzane Piccata with Spicy Vegetable Sauce

Cut the melanzane into thin slices. Sprinkle with salt and soak in water for at least 30 minutes.

In the meantime, for the sauce, remove the skin from the onion, halve it and cut into thin strips. Peel the celery, cut away the root end and cut into slices. Cut the peproncino in half lengthwise, remove the seeds and cut into very thin strips.

Heat the olive oil. Sauté the onions in it until soft. Add the celery and peperoncino and sauté briefly. Add the pelati tomatoes. Make the sauce with closed lid on a lively fire for about 15 minutes. Season with pepper, Tabasco, salt, lemon peel and juice.

For the piccata, chop the parsley, basil and thyme. Remove the skin from the garlic and squeeze it.

Rub the slices of melanzana dry with kitchen roll. Spread half of the slices on the surface and coat with the kitchen herb-garlic mixture. Place a second eggplant slice on top and press well until smooth.

Mix the eggs and cream in a soup plate. Put the flour in a second plate.

Heat enough oil in coated skillet. Turn the melanzane piccata in the flour, then in the egg on the other side. Immediately toast in hot oil on both sides until golden brown. Drain on kitchen roll. Keep warm until all the melanzane are baked. Serve the vegetable sauce separately.

Our tip: As an alternative to fresh herbs, you can also use frozen ones -.

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