Fried eggplant cutlets are an easy side dish to make and perfect for any occasion. They are prepared in no time and are delicious fried or baked. You can pair them with another tasty side dish like fried zucchini with batter.
They are also a vegetarian dish, the fried eggplant cutlets are first dipped in egg with grated cheese and then breaded, excellent served with a splash of fresh lemon and a tender salad. Perfect also as an appetizer or as an accompaniment to a quick meal.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 14 Pieces
- Cooking methods: Fry
- Cuisine: Italian
Ingredients
- 1 eggplant
- 3 eggs
- to taste salt and pepper
- 1 clove garlic
- 3 teaspoons grated Parmesan cheese
- 1 bunch fresh parsley, chopped
- to taste breadcrumbs + flour
- peanut oil (for frying)
Steps
With a potato peeler remove the skin from the eggplant.
Slice the eggplant into not too thin slices, at least 0.4 inches thick.
You will get about 12/14 slices.
Beat the eggs in a small bowl with the crushed garlic clove, chopped parsley, grated Parmesan cheese, salt, and pepper.
Prepare flour and breadcrumbs in two other small bowls.
Dip each eggplant slice first in flour, then in the beaten eggs, and finally in breadcrumbs.
Press them well into the breadcrumbs and don’t forget to bread the edges too.
Place them on a tray as they are ready.
In a frying pan, heat the oil.
Fry the eggplant cutlets on both sides for 3-4 minutes, without burning the breading, and then drain them on a paper towel to remove excess oil.
Tip: You can also bake them in the oven, placing them on a baking sheet lined with parchment paper, a sprinkle of oil, and bake for 20 minutes at 350°F until golden brown.
