The stuffed eggplant cutlets are delicious as an appetizer or for a tasty savory snack, as they are good both hot, freshly made, and at room temperature. I prepared them in a vegetarian version without cold cuts, but you can add whatever you like. They are already delicious with cheese and tomato sauce, so I imagine adding other ingredients will make them even more delightful.
They are prepared very quickly, and if you have the eggplants from a farmer, there’s no need to salt them as they won’t be bitter. I am lucky to have a fantastic garden, so they are homegrown and never salted to remove bitterness because they are not bitter, thankfully.
Curious? Let’s find out what we need to prepare the eggplant cutlets right after the photo, as always!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for stuffed eggplant cutlets
- 2 round eggplants
- 2 eggs (medium)
- 3.5 oz breadcrumbs
- 1.75 oz Parmigiano Reggiano PDO
- 5.25 oz mozzarella
- 3.5 tbsp tomato sauce
- 2 pinches salt
- 2 pinches pepper
- 1 tsp oregano
How to prepare Stuffed Eggplant Cutlets
To prepare the stuffed eggplant cutlets, mix the breadcrumbs with the grated cheese in a deep plate.
Beat the eggs in another plate with a pinch of salt and pepper.
In a bowl, mix the tomato sauce with oregano and a pinch of salt.
Trim the eggplants and cut them into slices slightly less than 0.5 inches thick. If you suspect they might be bitter, sprinkle them with salt and let them sit to lose the bitterness in a colander with a weight on top for at least 30 minutes.
Rinse and dry them, then take half of the slices and stuff them with cheese cut into small pieces and 1 teaspoon of tomato sauce.
Cover with the second slice, then quickly dip them in the beaten eggs and breadcrumbs, making sure to seal the edges well.
If you like (I always do), dip them again in the eggs and breadcrumbs to get a crunchier coating.
Once all the stuffed eggplant cutlets are ready, heat plenty of oil for frying and fry two at a time to avoid lowering the temperature too much.
Let them brown well on one side, turn them over, and let them brown on the other side. Then drain them with a slotted spoon onto paper towels to remove excess oil.
How to store stuffed eggplant cutlets
Stuffed eggplant cutlets can be stored in the refrigerator in an airtight container for 2 days. You can reheat them in the oven to make them crispy again.
Variants
If you want, you can bake the cutlets by simply drizzling them with a little oil, placing them on a baking sheet lined with parchment paper, and baking at 350°F for 20 minutes.
Other recipes
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