Cutlets? Yes, but made from eggplants!
Simple and tasty, even when cold!
When you’re working from home and your kids are doing online classes, you look for something simple, maybe already prepared, to enjoy at the table 😋
- Difficulty: Very Easy
- Cost: Economical
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1 eggplant
- 3 eggs
- breadcrumbs
- salt
- peanut oil
Preparation
Start by preparing the ingredients.
Wash the eggplant under running water because the skin will not be removed during the preparation of the cutlets. Use the large oval one for even better results.
Cut it into fairly thick and uniform slices. No need to salt and press them. You can use them right away.
2 inches for single breading, 4 inches for double breading.
Beat the eggs with a teaspoon of salt. Dip the eggplant slices in the egg and then in the breadcrumbs.
Let them rest on the cutting board for a few minutes. If you cut them thicker, proceed with the second breading. Press the slices into the breadcrumbs lightly on both sides, then remove the excess.
In a pan heat plenty of oil and when it reaches temperature, fry the slices of eggplant for a few minutes on each side or until golden.
Finally, let them dry on paper towels.
When they are at room temperature, cover them with plastic wrap and store them in the fridge. Take them out a few minutes before enjoying them.
You’ll see, they are great!
They’re also delicious in the oven!
In fact, they become crunchier, but the cooking times are a bit longer.
Place the slices spaced on a baking tray lined with parchment paper. Drizzle with a little olive oil on top.
Bake in a preheated static oven at 356°F on the center rack for 20 minutes, turning them halfway through. Then use the grill for 5 minutes.
Ps, you can prepare them the same way but stuffed: Fried Eggplants Stuffed with Ham and Cheese.
Fried or baked, they are irresistible!!! 😍
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Don’t want to fry? Then bake them! Oven-Baked Eggplant Meatballs.
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