The eggplant cutlet is really a great alternative to meat ones, pleasing both vegetarians and those who want a lighter option.
I preferred frying them, but you can easily bake them in the oven with a drizzle of oil for about 15 minutes, and they will be even lighter.
In summer, when eggplants are in season, it’s definitely the best time to prepare them.
If you like, these eggplants can be prepared, frozen, and cooked at the best occasion during winter for our dinners with friends; they will be very useful.
I’m looking forward to your photos if you replicate this or other recipes on my blog, and if you like, I’ll post your photos on my Facebook page under your name.
About 218 kcal for every 5 oz of eggplants
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for making the Eggplant Cutlet
- 2 black oval eggplant (medium size)
- to taste salt
- 2 eggs (medium)
- 1 cup cups breadcrumbs
Preparation of the Eggplant Cutlet
The eggplant cutlet is a fairly quick recipe if you don’t count the resting time after sprinkling with salt.
Cut the eggplants into slices about ½ an inch thick, transfer them to a colander, and sprinkle each layer with salt.
After 30-40 minutes, stir them a bit, then rinse them quickly under water and let them drain for at least another 30 minutes.
At this point, dip each slice first in the egg and then in breadcrumbs, coating well on all sides, then place them on a baking sheet covered with parchment paper, drizzle with a little extra virgin olive oil for baking at 392°F for about 15 minutes.
If you prefer to fry them as I did, heat the oil and fry one or two slices at a time on each side, drain on absorbent paper, and once all are cooked, transfer them to a serving dish.
