The Eggplant Cutlets without eggs are not only super quick but also more digestible and lighter than those with eggs, plus they are vegetarian.
Prepared with an herb-infused batter, they will be deliciously flavorful and then fried to perfection, dry on the surface.
If you want them lighter, you can bake them to satisfy even those on a diet, and I promise that even those who don’t usually like eggplants, like my niece, will enjoy these Eggplant Cutlets without Eggs.
Serve them as a delicious side dish to accommodate a vegetarian diet, possibly with some baked ricotta, or put them in a sandwich if you have leftovers; they’ll be perfect.
Imagine a seaside lunch under the umbrella, these Quick Eggplant Cutlets without eggs will be perfect.
Below, you’ll find more exciting eggplant recipes to enjoy them beyond just as a side dish. Let’s discover how to prepare the Quick Eggplant Cutlets right after the photo!!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing Eggplant Cutlets without Eggs
- 2 black oval eggplants
- as needed coarse salt
- 1 cup flour
- as needed water
- 1 sprig basil
- 1 sprig dried oregano
- 1 bunch mint
- 1 clove garlic (optional)
- 2 pinches salt
- 2 cups breadcrumbs
- as needed peanut oil (for frying)
Tools
- 1 Pot
- 1 Skimmer
- 1 Colander
- 1 Deep Plate
- 1 Bowl
Preparation of Quick Eggplant Cutlets
To prepare the Eggplant Cutlets without eggs, first wash and trim the eggplants, then slice them.
They should be about 0.4 inches.
Place them in a colander or a fine-mesh sieve and sprinkle each layer with coarse salt.
With a weight on top, let them lose the bitter vegetable water.
Note that if the eggplants are small or organically grown, the salting step is unnecessary as they won’t be bitter.
After 25/30 minutes, squeeze them and quickly rinse under running water to remove excess salt.
Pat them dry and meanwhile prepare the batter.
In a bowl, put the flour, lightly salt, add finely chopped herbs along with the garlic clove.
Gradually add water and stir with a fork to remove lumps until you have a smooth and fairly light batter.
Place the breadcrumbs in a deep plate.
Now you just need to coat and fry the cutlets. Pass each eggplant slice first through the batter, ensuring it’s well covered.
Grab them with tongs or a fork and dip them into the breadcrumbs, pressing quickly to adhere well.
As you coat them, place them on a cutting board or tray without overlapping.
Heat plenty of oil for frying in a high-sided pot, and once at temperature, fry the Eggplant Cutlets a few at a time.
Once golden on one side, flip them and let them brown on the other side, drain on absorbent paper to remove excess oil.
Here’s a tip: For a crunchier fry, make the batter thick so it forms a thicker crust.
Conversely, for a finer coating, prepare the batter with more water so it’s more fluid and less adherent to the eggplant slices.
How to store Eggplant Cutlets without Eggs
You can store them in the refrigerator, well-sealed in an airtight container for 2 days. They are also delicious cold to fill a sandwich.
Other recipes
If you want to see other types of recipes, you can go back to HOME
FAQ (Questions and Answers)
Can I bake them in the oven?
Absolutely, you can bake them by placing them on a baking sheet lined with wet and squeezed parchment paper, drizzle the cutlets with a little oil, and bake at 356°F in static mode on the central rack for 15/20 minutes.
Can I cook them in a pan?
Sure, instead of frying, you can lightly oil a pan and cook them on medium-low heat for 5 minutes on each side.
Can I use a different coating?
Yes, you can also use a mix of breadcrumbs and corn flour, or even breadcrumbs and semolina, or whole-grain breadcrumbs.
Can I add grated cheese to the coating?
Yes, they become much tastier if you add grated cheese to the breadcrumbs.
