Stuffed Eggplant Cutlets. A recipe that conquers everyone, both adults and children. A delight to serve as a main course or appetizer.

Stuffed eggplant cutlets are an easy and tasty dish.

You can serve them as a main course or appetizer, perfect for rustic buffets and birthday parties.

The preparation is simple and quick and does not require special skills or abilities in the kitchen.

Try them because they are irresistible.

This recipe combines the crunchiness of golden breading with the typical taste of eggplant, a melty filling of mozzarella and ham that conquers with the first bite.

Accompanied by some tasty side dishes, they are also great as a quick dinner! In short, a tasty and super versatile recipe that will conquer everyone.

If you like eggplant, I remind you that on my blog you can find a collection of eggplant recipes.

Many recipes absolutely worth trying.

This same recipe lends itself to different cooking methods and we can choose the one that is most convenient for us. We tried two: the first, very convenient, in the air fryer, very suitable for tasty recipes like this one. Preheat to 392°F, cook everything for 10/12 minutes, and serve immediately.

Alternatively, you can also cook the eggplant cutlets in a pan, a more classic cooking method perfect if we do not have a fryer. In the oven, convection mode at 356°F. Bake them for 10/15 minutes.

Simple and within everyone’s reach, even for those who have little familiarity in the kitchen.

Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Cooking methods: Electric oven, Air frying
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

446.94 Kcal

calories per serving

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Energy 446.94 (Kcal)
Carbohydrates 30.00 (g) of which sugars 4.69 (g)
Proteins 22.93 (g)
Fat 26.97 (g) of which saturated 12.71 (g)of which unsaturated 3.90 (g)
Fibers 5.19 (g)
Sodium 1,405.97 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Stuffed Eggplant Cutlets

2 eggplants
3.5 oz cooked ham
7 oz fresh mozzarella
3 eggs (large)
as needed flour
as needed breadcrumbs
salt
as needed extra virgin olive oil (spray)

Tools

Air Fryers
Air fryer liners

Steps

Eggplant Cutlets

Wash the eggplants thoroughly, trim and slice them into quarter-inch thick slices.
Transfer them to a bowl and sprinkle with a little coarse salt.
Let them drain for 30 minutes at room temperature.
After this time, rinse them well to remove excess salt.
Dry them with absorbent paper.
In a bowl, beat the eggs with a pinch of salt.
In another plate, place the breadcrumbs.
And in the third, place the flour.
Pass the eggplants in the flour, then in the beaten egg, and finally in the breadcrumbs.
Let’s move on to cooking
In the air fryer. Transfer the eggplant cutlets into the air fryer basket, oil the surface, and cook at 356°F for 10 minutes.
In the oven, convection mode at 356°F. Transfer the eggplant cutlets onto a baking tray lined with parchment paper and bake them for 10/15 minutes.
Halfway through cooking, flip the cutlets and oil this side as well.
Two minutes before the end of cooking, take out the eggplants and stuff them with mozzarella and cooked ham.
And finish cooking.
Enjoy your meal.

Advice

The stuffed eggplant cutlets can be stored for up to 1/2 days in an airtight container in the refrigerator. Before serving them again to your guests, you should reheat them in the oven or microwave for a few seconds.

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