You can’t understand how good these eggplant cutlets are. Completely plant-based, crispy on the outside and soft on the inside. They are not a main dish because they lack protein, but they are a wonderful side dish that will conquer everyone just like the mushroom cutlets. The cooking time is a bit long, but it’s absolutely worth it, especially if you love eggplants like me. For the breading, besides flour and breadcrumbs, instead of eggs, I used aquafaba, the soaking water of chickpeas. Let’s get to work and prepare the eggplant cutlets together.
OTHER RECIPES WITH EGGPLANTS
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 cutlets
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Preparing Eggplant Cutlets
- 4 eggplants
- 4 tbsps extra virgin olive oil
- 3/4 cups all-purpose flour
- 7 tbsps aquafaba
- 1 cup breadcrumbs
- to taste salt
Tools
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- Baking Sheet
Steps for Eggplant Cutlets
First, wash the eggplants. Poke them with a fork. Place them on a baking sheet, drizzle with olive oil. Bake until soft. At 350°F, it will take about an hour. Let them cool.
Once the eggplants are cooked, remove the skin. Gently mash them with a fork, without breaking them, just spreading the pulp. Dredge the eggplants in flour, then aquafaba, and finally in breadcrumbs.
Place the breaded eggplants on a baking sheet lined with parchment paper, bake for 30-35 minutes or until well browned. Salt and serve.
Storage
The cutlets can be stored in the fridge for two or three days.
