If you’re looking for a vegetarian side dish that will even satisfy meat eater, these Eggplant Cutlets are what you’re looking for. The flavors are similar to that of an eggplant parmesan—expect juicy eggplant, stringy mozzarella, flavorful tomato, and salty parmesan cheese, all in one bite. They’re crispy and crunchy on the outside, but tender and moist on the inside. By simply layering the ingredients, breading them and frying them, you’re a few steps away to a delicious appetizer or side dish. It’s so delicious, you can even serve it as a main dish!
The eggplants are first cut into slices (don’t make them too thin, they should be able to hold all the ingredients!). They’re then topped with tomato paste, fresh mozzarella, dried basil, and parmesan. They’re breaded (with egg wash and a breadcrumb mixture) and fried to golden perfection.
– If you don’t like frying, you can bake these eggplant cutlets in the oven. Place on a baking tray, spray with cooking oil spray, and bake at 400° for 15-20 minutes.
– You can use either peeled or unpeeled eggplant. If you’re using older, larger eggplants, you might want to peel the eggplant first, otherwise they might end up bitter or chewy.
– You can also make these in the Airfryer! Place the eggplant cutlets in a single layer in the Airfryer basket. Cook at 390°F for about 10 minutes.
– To prevent sogginess, you might want to salt the eggplant beforehand. Simply sprinkle salt over the eggplant slices, and leave on paper towels for about 5-10 minutes. Pat dry and use in the recipe. There’s no need to soak the eggplants!
– To make it vegan, skip the mozzarella and parmesan, and use flaxseed liquid instead of eggs.
Serve these crispy eggplant cutlets with Italian beef braciole or spaghetti Bolognese, or, if you want to keep it vegetarian, serve on a bed of plain pasta. They’re even delicious served with a simple side salad.
The Eggplant Cutlets can be stored in the refrigerator (in an airtight container) for up to 5 days. To reheat, place the baking sheet on a baking tray and cook in the oven at 350°F for 10-15 minutes. You can also reheat them in the microwave, but they might not be as crispy.
The Eggplant cutlets are not suitable for freezing, as they will become soggy.
In a medium pan, heat olive oil and add 1 smashed garlic clove. Pour canned tomatoes and cook the sauce down for 10 minutes.
Slice eggplants and microwave them for 5-7 minutes on high, let cool down.
Whisk together the eggs and milk.
Place a tablespoon of sauce on top of one eggplant and add a slice of mozzarella.
Add some parmesan cheese and dried basil.
Cover with another eggplant slice. Dredge eggplant in flour, dip into egg, then cover with breadcrumbs. Repeat egg and breadcrumbs coating one more time.
Fry eggplants in preheated oil for 4-5 minutes, until golden. Serve right away.