Eggplant cutlets are a surprisingly simple yet flavorful dish, perfect for any occasion. They can be served as an appetizer, side dish, or even as a vegetarian main course, thanks to the addition of eggs that make them more substantial. The versatility of this recipe allows you to choose between frying, which gives an irresistible crispiness, or baking, which keeps them light without sacrificing taste. Personally, I preferred to bake the eggplant cutlets: at the moment, I am trying to follow a lighter diet, and I must say that baking in a convection oven (or in an air fryer, if you have one) allows you to get golden and appetizing breaded eggplants, just as good as fried ones.
To add a personal touch to the eggplant cutlets, I prepared a breadcrumb mix enriched with herbs and spices: the smoky note of paprika, the freshness of chives, and the Mediterranean aroma of oregano turn each eggplant slice into a tasty and appetizing snack. Preparing baked or fried eggplant cutlets is a breeze and now that eggplants are in full season, there’s no better time to enjoy this delicious and healthy dish!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Fried or Baked Eggplant Cutlets
- 2 Round Eggplants
- 1 Egg
- 2.5 oz Breadcrumbs (for me gluten-free 😉)
- 1 teaspoon Sweet Paprika
- 1 tablespoon Oregano
- 6 bunches Chives
- to taste Salt
- to taste Extra Virgin Olive Oil
Tools
- 1 Cutting Board
- 1 Knife
- 2 Small Bowls
- 1 Baking Sheet
How to Prepare Baked or Fried Eggplant Cutlets
To prepare the eggplant cutlets, start by thoroughly washing the eggplants. Remove the stem and the bottom, and slice them into approximately 0.6-inch thick slices (1). Try, as much as possible, to cut slices of the same thickness so they cook evenly. Beat the egg with a pinch of salt in a bowl; in a separate bowl, mix the breadcrumbs with the paprika and chopped herbs; add a pinch of salt to the breading mix as well (2) and mix well. Then, pass the eggplant slices through the egg (3) on both sides, letting the excess egg drip off.
Coat them with the breadcrumb and herb mix, pressing lightly to make the breading adhere to the entire surface (4). Shake off any excess breadcrumbs and place the eggplant cutlets on a baking sheet lined with parchment paper. If you decide to bake them, drizzle with a little extra virgin olive oil (5) and place them in a preheated oven at 356°F (convection) for about 15 minutes or until golden brown (6).
If you prefer to fry them, plunge them into abundant hot peanut oil and cook them for 3-4 minutes, turning them halfway through. Drain and let them dry on a sheet of absorbent paper before serving.
Storage
Eggplant cutlets should be served freshly cooked, but if any leftovers remain, you can store them in the refrigerator for a couple of days and reheat them in the microwave or traditional oven. You can also use them to prepare a delicious appetizer like eggplant sandwiches!
