Eggplant cutlets, very simple, crispy, and tasty… they are prepared in a few minutes and are great to serve for dinner, either as a main course or a rich side dish. I enriched the classic breading of eggs and breadcrumbs with sesame seeds and aromatic herbs, which you can customize to your taste (parsley, oregano, thyme, a mix of dried herbs, etc.). I fried the cutlets in a pan, but if you prefer, you can bake them in the oven, instructions are at the bottom. Try this recipe, it is really delicious and easy to make!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2-4
- Cooking methods: Frying
- Seasonality: Summer
- Energy 69.12 (Kcal)
- Carbohydrates 7.94 (g) of which sugars 3.15 (g)
- Proteins 2.65 (g)
- Fat 3.35 (g) of which saturated 0.83 (g)of which unsaturated 2.34 (g)
- Fibers 2.69 (g)
- Sodium 122.94 (mg)
Indicative values for a portion of 100 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
- 1 lb eggplants
- 2 tbsps flour
- 2 eggs
- 4 tbsps breadcrumbs
- 1 tbsp sesame seeds (to taste)
- aromatic herbs (parsley, thyme, oregano, or others)
- peanut oil
- salt
Tools
- Frying pan
- Strainer
- 3 Deep plates
- Paper towels
Preparation
Wash the eggplants, remove the ends, and cut them into regular slices about 0.4 inches thick.
Place them in a strainer and sprinkle them with coarse salt. Let them drain for 30-40 minutes, then remove the residual salt and dry them well.
This step is not essential, but it helps the eggplants absorb less oil during frying.
Place the flour in a plate, beat the eggs in another plate or bowl. In a third plate, mix the breadcrumbs with sesame seeds and a handful of aromatic herbs (1).
Coat the eggplant slices first in flour, then in eggs, and finally in breadcrumbs, trying to make them adhere as much as possible.
Heat a wide pan with about half an inch of vegetable oil. Place the cutlets in the pan and cook them on both sides until they are golden and crispy (2).
I recommend frying a few slices at a time, so they do not overlap. As they become cooked, let them dry on paper towels for fried foods.
The eggplant cutlets are ready, serve them hot, sprinkled on top with a pinch of salt.
Tips and Variations
If you do not want to fry them, you can bake the cutlets in the oven: after breading the eggplants, place them on a baking sheet and drizzle with a little oil. Place them in a ventilated oven at 375°F and bake for 20-25 minutes, or until golden and tender inside.
I used white eggplants because they are sweeter and have very thin skin. However, purple or classic black ones are also fine.
To cut evenly thick slices, I recommend using a slicer or mandoline.
If you fry the eggplants in advance, heat them for a few minutes in the oven before serving.
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