The OVEN-BAKED EGGPLANT CUTLETS are a delightful dish perfect for satisfying the taste buds of those who love crunchy textures and bold flavors.
This recipe offers a light and healthy version of the classic fried eggplants, without giving up the irresistible taste of the breading.
Perfect as an appetizer, side dish, or even as a main course, the oven-baked breaded eggplants are an excellent alternative for a tasty and healthy dinner.
Let’s find out together how to make this irresistible dish that will delight both you and your guests.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggplants (large)
- 3 eggs
- Half cup milk
- 1.75 oz grated Parmesan cheese
- to taste salt
- to taste peanut oil
- 10.5 oz breadcrumbs
Tools
- Knife
- Cutting Board
- Baking Sheets
- Parchment Paper
- Plates
Steps
Preheat the oven to 392°F.
Cut off the ends of the eggplants and then slice them into slices about a quarter-inch thick.
Crack the eggs into a bowl, add the milk, salt, and grated Parmesan cheese and beat with a whisk or fork until you get a homogeneous mixture.
Place the breadcrumbs on a flat plate.
Dip the eggplant slices in the beaten eggs and then coat both sides with breadcrumbs.
Place the breaded slices on a baking sheet lined with parchment paper.
Add salt and a drizzle of peanut oil. (To perform this operation, I use a sprayer).
Bake in a hot oven for about 20/25 minutes, flipping the eggplants halfway through cooking.
Remove from oven and let cool slightly before serving.
Storage and Tips
Store covered with aluminum foil.
Consume within 2-3 days
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FAQ (Frequently Asked Questions)
Can I cook the eggplant cutlets in the AIR FRYER?
Of course! Cook them at 374°F for about 20 minutes.
