Who knew eggplant could be this versatile and delicious? Made with tender eggplant slices, coated in crispy breadcrumbs, and finished with a perfect golden-brown exterior, these Eggplant Cutlets are ideal as an appetizer, side dish, or even a main course for your plant-based meals.
If you’re an eggplant enthusiast, or even a first-timer, you’ll fall in love with how simple yet delicious these cutlets can be.
What Are Eggplant Cutlets?
Eggplant cutlets are a savory, crispy treat that transforms humble eggplant into a crunchy masterpiece. Originating from various Mediterranean and Middle Eastern cuisines, these cutlets are often served as a snack or appetizer. Think of them as eggplant’s more glamorous cousin, the one who’s always dressed to impress. With two main preparation methods, “baked and fried”, these cutlets provide the best of both worlds. The baked version is lighter, while the fried version is a crispy indulgence that pairs well with tangy dips or a fresh salad.
Eggplants are technically a fruit, but they’re used in savory dishes because of their mild, slightly bitter flavor. This makes them the perfect candidate for absorbing the savory crumbs and parmesan in this recipe.
Eggplant cutlets are a crispy, flavorful, and versatile dish that can be served as an appetizer, side dish, or even as a vegetarian main course. With a crunchy coating and a tender inside, these cutlets are irresistible whether you bake them for a lighter version or fry them for extra crispiness.
Ingredients (Serves 4)
- 2 medium eggplants
- 2 large eggs (or 3 tablespoons milk for an egg-free version)
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (or Italian seasoning)
- Salt and black pepper, to taste
- Olive oil (for brushing or frying)
Step 1: Prepare the Eggplant
- Slice the eggplants into 1/4-inch thick rounds.
- Sprinkle both sides with salt and let them sit in a colander for 20–30 minutes to release excess moisture and bitterness.
- Rinse and pat dry with paper towels.
Step 2: Prepare the Breading Station
- Place flour in one shallow bowl.
- Beat eggs in a second bowl.
- In a third bowl, mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
Step 3: Bread the Eggplant
- Dredge each slice in flour (shake off excess).
- Dip into the beaten egg.
- Coat with breadcrumb mixture, pressing lightly so it sticks.
Cooking Methods
🔹 Option 1: Baked Eggplant Cutlets (Healthier)
- Preheat oven to 400°F (200°C).
- Arrange breaded slices on a parchment-lined baking sheet.
- Brush or spray lightly with olive oil.
- Bake for 20–25 minutes, flipping halfway, until golden and crispy.
🔹 Option 2: Fried Eggplant Cutlets (Crispier)
- Heat about 1/4 inch of olive oil in a large skillet over medium heat.
- Fry cutlets in batches, 2–3 minutes per side, until golden brown.
- Drain on paper towels.
Serving Ideas
- Serve with marinara sauce for dipping.
- Layer with mozzarella and tomato sauce for a quick eggplant Parmesan.
- Add to sandwiches or wraps for a hearty vegetarian option.
Tips for Success
- Always salt the eggplant first—it improves flavor and texture.
- For extra crunch, use panko breadcrumbs instead of regular.
- If baking, don’t skip brushing with oil—it makes the coating crispy.
✨ Whether you bake or fry them, these eggplant cutlets are crispy on the outside, soft on the inside, and full of flavor! Perfect for any meal.
