5 from 1 vote

Eggplant Cutlets

Eggplant cutlets are a simple vegetarian Italian meal that makes everyone at the table happy. Crispy, golden and full of Italian flavor!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian, Vegetarian

Serving: 4

Calories: 411kcal

Author: Andrea Soranidis

Ingredients

2 medium eggplants
2 eggs
150 g breadcrumbs
50 g grated Parmesan cheese
3 tablespoon all-purpose flour, or Italian 00 flour
120 ml extra-virgin olive oil, for frying
Salt, to taste

Instructions

Wash the eggplants and remove the stems. Slice them into 1 cm (½-inch) thick slices.
Lightly dust both sides of each slice with flour, shaking off any excess.
Beat the eggs in a shallow bowl. Dip each eggplant slice into the beaten egg, coating both sides.
In another bowl, mix the breadcrumbs with Parmesan cheese and a pinch of sea salt. Coat each slice evenly, pressing gently to help the coating stick.
Heat ½ cup (120 ml) of olive oil in a large skillet over medium heat.
Fry each slice for about 5 minutes per side, until golden and crispy.
Transfer to a plate lined with paper towels to absorb any excess oil.

Notes

Baked Eggplant cutlets:
Place breaded eggplant slices on a parchment-lined baking tray.
Lightly spray or brush with olive oil.
Bake in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway through.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.