Eggplant Cutlets

Name: Eggplant Cutlets
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 2 Eggplants; 3 Eggs; to taste of All Purpose Flour; to taste of Bread Crumbs; to taste of Table Salt; to taste of Peanut Seed Oil

Eggplant Cutlets are a delicious vegetarian main course that's quick and easy to prepare. They can also be served as a side dish or appetizer.

Difficulty Easy
Preparation 5 minutes
Cooking 5 minutes
Servings for 6 servings

Eggplant Cutlets are a vegetarian main course that can be considered one of the most beloved traditional Italian grandmother’s recipes. Ready in just 10 minutes and requiring only a few simple ingredients, these Pan-Fried Eggplant Cutlets are one of those dishes that are hard to resist!

These Breaded Fried Eggplant Cutlets are perfect to serve as a main course when you have vegetarian guests, but they also work great as a side dish for a fried food dinner or as a tasty appetizer! They’re also excellent as a substitute for the classic Chicken Cutlet in sandwiches!

These Eggplant Cutlets are a delicious alternative to traditional meat cutlets and can be enjoyed hot or at room temperature. They’re crispy on the outside and tender on the inside, making them a perfect addition to any meal!

Ingredients for 6 servings

2 Eggplants Purple
3 Eggs
to taste of All Purpose Flour
to taste of Bread Crumbs
to taste of Table Salt
to taste of Peanut Seed Oil

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Method

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To prepare the Eggplant Cutlets (Cotolette di Melanzane), start by washing, cleaning and drying the eggplants.
Cut them into medium-thick slices, place them in a colander, salt them and let them rest to release their bitter liquid (this process is called purging).
While the eggplants are resting, prepare three separate plates: one with flour, one with breadcrumbs, and another with beaten eggs.
Take the eggplant slices and pat them dry with kitchen paper to remove excess salt. Dredge them first in flour, then dip in beaten egg, and finally coat them completely with breadcrumbs.
Heat plenty of vegetable oil in a large pan, then add a few eggplant slices. Let them brown on one side, then flip them to cook the other side.
When they are perfectly cooked, remove them from the pan with a slotted spoon and place them on a plate lined with kitchen paper to drain excess oil.
Continue cooking all the slices, season with salt to taste, and serve your Eggplant Cutlets piping hot! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can enhance your Eggplant Cutlets by turning them into Cordon Bleu style with Ham and Cheese, or create a Caprese-style version with Tomato and Mozzarella.

Tips

During cooking, we recommend frying the eggplant slices in small batches to maintain the oil temperature at the optimal level.

Storage

Leftover Eggplant Cutlets can be stored in an airtight container in the refrigerator for up to one day.