Eggplant Cutlets

Eggplant cutlets are a delightful and versatile dish that showcases the rich flavors and textures of eggplant. Perfectly seasoned with a blend of garlic, onion, Romano cheese, and herbs, these cutlets offer a crispy, golden-brown exterior with a tender interior.

Ideal as a foundation for classic Italian dishes like Eggplant Caprese and Eggplant Parmesan, they provide a satisfying vegetarian option that is both delicious and easy to prepare.

Whether served as a main course or a side dish, these eggplant cutlets are sure to impress with their savory flavor and satisfying crunch.

Why You’ll Love This Recipe:

Crispy and Flavorful: The combination of seasoned breadcrumbs, garlic powder, onion powder, and Romano cheese creates a crisp, golden crust that is packed with flavor. This satisfying crunch contrasts beautifully with the tender eggplant inside, making every bite a delight.

Versatile and Adaptable: These eggplant cutlets serve as a versatile base for a variety of dishes. Whether used in Eggplant Caprese with layers of fresh mozzarella and tomatoes, or in Eggplant Parmesan topped with marinara sauce and melted cheese, the cutlets adapt beautifully to different recipes and flavor profiles.

Vegetarian-Friendly: As a delicious vegetarian option, these cutlets offer a hearty and satisfying alternative to meat-based dishes. They provide a nutritious and flavorful way to enjoy eggplant, making them a hit with both vegetarians and meat-lovers alike.

Simple and Homemade: This recipe allows you to control the seasoning and ingredients, ensuring a fresher and more personalized dish than store-bought alternatives. The straightforward preparation process makes it accessible for cooks of all skill levels, allowing you to create a homemade dish with minimal effort.

Crowd-Pleasing Appeal: With their rich flavors and appealing texture, these eggplant cutlets are likely to satisfy a wide range of palates. Whether served as a main course, appetizer, or side dish, they are sure to impress family and guests with their delicious taste and versatility.

Key Ingredients:

Eggplant: The star of the dish, eggplant provides a tender and mild-flavored base that absorbs the flavors of the breading while offering a satisfying bite.

Breadcrumbs: These create a crispy, golden-brown crust around the eggplant slices. Seasoned with herbs and spices, they add texture and depth to each bite.

Grated Romano Cheese: This cheese enhances the breading with its sharp, salty flavor, complementing the other seasonings and adding richness to the cutlets.

Garlic and Onion Powder: These spices infuse the breading with aromatic and savory notes, elevating the overall flavor profile of the dish.

Dried Basil and Oregano: Classic Italian herbs that add a fresh and earthy aroma, enhancing the dish’s Mediterranean flavors and making it versatile for various presentations.

Eggplant Cutlets

These eggplant cutlets serve as a versatile and delicious base for dishes like Eggplant Caprese and Eggplant Parmesan. Here’s how to prepare them:

Ingredients:

2 large eggplants

Salt (for sweating the eggplant)

1 cup all-purpose flour

1 teaspoon dried basil

1 teaspoon dried oregano

2 large eggs

2 cups plain breadcrumbs

1 tablespoon garlic powder

1 tablespoon onion powder

1/4 cup grated Romano cheese

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

Vegetable oil (for frying)

Instructions:

Prepare the Eggplant:

Peel the eggplants and slice them into rounds of about 1/4 inch thickness.

Sprinkle salt on each side of the slices and place them in a colander. Allow them to sweat for 15-20 minutes to remove excess moisture and bitterness.

Pat the eggplant slices dry with paper towels.

Prepare the Breading Stations:

In a shallow dish, combine the flour with 1 teaspoon each of dried basil and oregano.

In another bowl, whisk the eggs until smooth.

In a third dish, mix the breadcrumbs with garlic powder, onion powder, grated Romano cheese, 1 teaspoon each of dried basil and oregano, and 1 teaspoon of salt.

Bread the Eggplant:

Dredge each eggplant slice in the seasoned flour, shaking off the excess.

Dip the floured slice into the whisked eggs, allowing the excess to drip off.

Coat the slice in the seasoned breadcrumbs, pressing gently to ensure an even coating.

Fry the Eggplant:

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.

Fry the breaded eggplant slices in batches until they are golden brown on both sides, about 2-3 minutes per side.

Transfer the fried slices to a rack to drain any excess oil and keep them crispy.

Notes:

Sweating the Eggplant:

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Salting the eggplant slices and allowing them to sweat helps remove excess moisture and any potential bitterness. This step is crucial for achieving a better texture and flavor in the final dish.

Breading Tips:

Make sure to press the breadcrumbs firmly onto the eggplant slices to ensure an even coating. This will help the breading adhere better during frying and create a uniform crust.

Frying Temperature:

Maintain a medium heat when frying the cutlets to ensure they cook evenly. If the oil is too hot, the breading may burn before the eggplant is fully cooked; if it’s too low, the cutlets may absorb too much oil and become greasy.

Oil Drainage:

After frying, place the cutlets on a wire rack instead of paper towels. This allows excess oil to drain away without making the crust soggy, keeping the cutlets crispy.

Make-Ahead Option:

You can prepare the eggplant cutlets ahead of time and store them in the refrigerator for a day before frying. Alternatively, fry them in advance and reheat in the oven to restore crispiness when ready to serve.

Serving Suggestions:

These cutlets can be served as a standalone appetizer with a dipping sauce, or as the base for Eggplant Caprese with fresh mozzarella and tomatoes or Eggplant Parmesan with marinara sauce and melted cheese.

Nutrition Information:

Frequently Asked Questions:

Do I have to peel the eggplant before breading and frying?

Peeling the eggplant is recommended for this recipe, as it helps achieve a more tender texture.

The skin can sometimes be tough or bitter, especially in larger eggplants.

However, if you prefer the added texture and nutrients, you can leave the skin on.

Can I bake the eggplant cutlets instead of frying them?

Yes, baking is a great alternative to frying for a healthier option.

Preheat your oven to 400°F (200°C), place the breaded eggplant slices on a baking sheet lined with parchment paper, and lightly spray or brush them with oil.

Bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.

How do I prevent the breading from falling off during frying?

To prevent the breading from falling off, make sure each step of the breading process is followed carefully.

Pat the eggplant slices dry before dredging in flour, shake off excess flour, and ensure the egg wash fully coats the slices.

Press the breadcrumbs firmly onto the slices and let them rest for a few minutes before frying.

Can I make the cutlets ahead of time and store them?

Yes, you can prepare the cutlets ahead.

After breading, you can refrigerate them for a few hours before cooking.

Alternatively, fry them in advance and store them in the refrigerator for up to 3 days.

Reheat in the oven at 350°F (175°C) to restore crispiness before serving.

What dishes can I use these eggplant cutlets for?

These versatile cutlets can be used in a variety of dishes.

Serve them as a standalone appetizer with marinara or aioli, layer them with fresh mozzarella and tomatoes for Eggplant Caprese, or use them as the base for Eggplant Parmesan with marinara sauce and melted cheese.

They’re also great in sandwiches or wraps.

Why is it important to salt the eggplant before cooking?

Salting the eggplant helps to draw out excess moisture and reduce any potential bitterness.

This step, known as “sweating,” also improves the texture of the eggplant, making it less likely to become soggy during cooking.

What can I use instead of eggs for a vegan version of this recipe?

For a vegan version, you can substitute eggs with a plant-based alternative such as a flaxseed or chia seed “egg” (mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit until it thickens).

You can also use non-dairy milk mixed with a little flour or cornstarch to help the breadcrumbs adhere.

How do I ensure the eggplant slices cook evenly?

To ensure even cooking, slice the eggplant rounds to a consistent thickness, about 1/4 inch.

Also, maintain an even temperature while frying or baking, and avoid overcrowding the pan or baking sheet to allow for proper heat circulation.

How can I keep the cutlets crispy after frying?

After frying, place the eggplant cutlets on a wire rack instead of paper towels to drain excess oil.

This allows air to circulate around them, helping to maintain their crispiness.

If making in advance, reheat in the oven to restore their crunchy texture before serving.

Can I freeze the breaded eggplant cutlets?

Yes, you can freeze the breaded eggplant cutlets before or after cooking.

To freeze before cooking, lay them out on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe container.

To cook, fry them directly from frozen or bake them in the oven.

If freezing after cooking, allow them to cool completely before freezing. Reheat in the oven for best results.