These Crispy Eggplant Cutlets are a savory, golden delight—perfect as an appetizer, a vegetarian main, or a crowd-pleasing snack. With a creamy interior and a crunchy coating, they’re baked, mashed, battered, and fried to perfection. Whether you’re feeding family or hosting friends, this eggplant recipe is sure to satisfy everyone at the table.
Why Everyone Will Love This Recipe
Crispy outside, tender inside: Each bite delivers a satisfying crunch followed by creamy eggplant goodness.
Simple pantry ingredients: No fancy ingredients required—just eggplants, flour, water, breadcrumbs, and seasoning.
Vegan-friendly: Naturally free from dairy and eggs.
Versatile: Serve with marinara, yogurt dip, or inside a sandwich for a hearty meal.
What Are Eggplant Cutlets?
Eggplant cutlets are a plant-based twist on classic meat cutlets. Originating from Mediterranean kitchens where eggplants are beloved, this recipe transforms roasted aubergine into thick, crispy patties. Unlike traditional fried eggplant slices, these cutlets are mashed and shaped—similar to croquettes—then fried to golden perfection. They’re comfort food with a crunchy upgrade.
Pro Tips for the Best Eggplant Cutlets
Choose firm, heavy eggplants: They’ll have fewer seeds and better flavor.
Roast thoroughly: Baking for an hour softens the flesh for perfect mashing.
Dry the mash: After peeling, let the flesh rest in a sieve to drain excess moisture before shaping.
Use seasoned breadcrumbs: Adds a boost of flavor and crispiness.
Don’t overcrowd the pan: Fry in batches to maintain oil temperature and crunch.
Frequently Asked Questions
Can I Bake Instead of Fry?
Yes, you can bake the cutlets at 425°F (220°C) on a parchment-lined tray. Spray them lightly with oil and bake for 20–25 minutes, flipping halfway.
Can I Add Cheese to the Mixture?
Absolutely! Parmesan or shredded mozzarella can be folded into the mashed eggplant for extra richness.
What Sauce Pairs Well with These Cutlets?
They’re delicious with marinara, aioli, or a simple garlic-yogurt dip. For a spicier option, try harissa mayo or Sriracha ranch.
Are These Gluten-Free?
To make them gluten-free, use chickpea flour and gluten-free breadcrumbs. The result is still super crispy!
Can I Make These Ahead of Time?
Yes. Prepare and bread the cutlets, then refrigerate for up to 24 hours before frying.
How to Store
Store any leftover cutlets in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or oven at 350°F (175°C) until warmed through and re-crisped. Avoid microwaving if you want to maintain that crispy exterior.
How to Freeze
To freeze, lay uncooked, breaded cutlets on a tray and freeze until solid. Transfer to a freezer bag and store for up to2 months. Fry straight from frozen or thaw overnight in the fridge for best results.
Ingredients
3 eggplants
100g (3/4 cup) of flour
A pinch of salt
Paprika
160ml (¾ cup) of water
breadcrumbs
Oil for frying
How to Make Mashed Eggplant Cutlets
Step 1
Step 1
How to Make Mashed Eggplant Cutlets
Preheat your oven to 392°F (200°C). Prick each eggplant with a fork, wrap in foil, and bake for 1 hour.
Preheat your oven to 392°F (200°C). Prick each eggplant with a fork, wrap in foil, and bake for 1 hour.
Let the eggplants cool slightly, then remove the foil and peel. Use a fork to mash the flesh into thick, oval-shaped cutlets (about 2 cm thick).
In a bowl, combine flour, water, salt, and paprika. Mix until smooth.
Dip each eggplant cutlet into the batter, then coat with breadcrumbs, pressing gently to adhere.
Heat oil in a skillet over medium heat. Fry cutlets on each side until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels.
Serve warm, optionally garnished with herbs or your favorite dip on the side.
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