Eggplant Cutlets are a delicious way to serve fresh eggplant. Thick sliced rounds of eggplant are breaded and lightly fried to a golden brown. They have a meaty texture with a crispy crust. You can serve the cutlets as a side dish just as they are or you could add some toppings like a slice of tomato, fresh mozzarella and fresh basil to the top and serve them as a main dish.
This is an easy recipe but it is not a quick fix recipe! There are several simple steps that need to be taken and it will require for you to commit some time to the process.
Crispy eggplant cutlets also form the base for the classic Italian Eggplant Parmesan recipe. Topped with marinara sauce and a slice of mozzarella cheese it is a hearty vegetarian main course.
If you would like to try another eggplant recipe, check out Roasted Eggplant Dip or Roasted Eggplant Ziti. If you want to try a recipe with some crispy chicken cutlets, check out Lemon Chicken Milanese.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
SPECIAL EQUIPMENT NEEDED:
- 3 pie plates or shallow bowl to set up a breading station.
- Large skillet
- Slotted spoon to remove the cutlets from the grease.
- Paper towels
- Rimmed sheet pan
SUBSTITUTIONS:
- If you do have seasoned bread crumbs you can use plain dried bread crumbs and add 2 teaspoons of Italian seasoning to them. You could also use Panko breadcrumbs.
- You can substitute the canola oil for vegetable oil or olive oil.
- You can replace the all purpose flour with whole wheat flour or unbleached flour.
- Asiago or Romano cheeses are the best substitute for Parmesan cheese.
HOW TO STORE LEFTOVER EGGPLANT CUTLETS:
- You can store the leftover cutlets in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cutlets for up to 3 months in a freezer bag or airtight freezer container. Place the cutlets into the freezer on a baking sheet in a single layer. Test to see if you have a frozen cutlet. When you do, place the cutlets into a freezer bag and return them to the freezer.
HOW TO REHEAT LEFTOVER EGGPLANT CUTLETS:
- The best way to reheat the cutlets so they come out crispy is on a baking sheet in a pre-heated 350 degree oven. Place them onto the sheet in a single layer and let them bake for about 10 minutes until they are heated through.
Sprinkle kosher salt over both sides of the eggplant slices. It will pull the moisture out of them.
You can see the water that has been pulled out of the eggplant.
Set up a breading station using 3 pie plates. Combine the flour, salt and pepper in the first plate. Combine the eggs and milk in the second plate. Combine the breadcrumbs and parmesan cheese in the third pie plate.
Eggplant Cutlets
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Ingredients
- 2 tablespoons kosher salt, divided (remove ½ teaspoon )
- 1 medium eggplant, sliced into ½ inch thick rounds
- ½ cup all purpose flour
- ½ teaspoon black pepper
- 2 large eggs beaten
- 1 tablespoons milk
- 2 cups dried seasoned Italian style breadcrumbs
- ¼ cup grated parmesan cheese
- 1 cup canola oil
Instructions
Remove ½ teaspoon of the kosher salt and set it aside.
Arrange the eggplant slices on a baking sheet. Sprinkle both sides of the eggplant slices lightly with the remaining salt. Let them sit for 20 minutes to remove the excess water.
Rinse the excess salt off the eggplant slices and pat them dry using a paper towel.
Place the flour into a pie plate with the reserved ½ teaspoon kosher salt and black pepper. Combine well.
Place the beaten eggs and milk into a second plate. Combine well.
Place the breadcrumbs and parmesan cheese into a third pie plate. Combine well.
Dip each eggplant slice first into the flour mixture, coating well. Then dip it into the beaten egg mixture, again coating the entire slice. Last, dip the slice into the breadcrumbs making sure that the entire slice is covered all over.
Repeat the process until all of the slices are breaded. Line them up on a sheet of waxed paper or a baking sheet until you have finished them all.
Preheat the oven to 200 degrees.
Pour the oil into a very large skillet. You want it to coat the entire bottom of the skillet. Heat the oil over medium heat until it starts shimmering. You can drop a breadcrumb into it to test and see if it starts cooking.
Place as many eggplant slices into the oil as you can in a single layer. Cook for 2 minutes on each side until they are golden brown.
Use a slotted spoon to remove the slices to paper towels to blot the oil. Repeat the process until all of the remaining eggplant slices are fried.
Place the cooked eggplant cutlets into the preheated oven on a parchment paper lined baking sheet to keep the cutlets warm while you finish cooking the rest of them.
