Eggplant cutlets are a crispy, flavorful dish perfect for any meal or as a tasty snack. This easy eggplant cutlet recipe will guide you step-by-step to make the ideal cutlet, whether baked or fried. With just a few simple ingredients, you’ll have a delicious, golden-brown dish ready to impress. Whether you’re looking for a vegetarian main course, a vegan option, or a crispy appetizer, these eggplant cutlets fit every occasion.
Eggplants are an incredibly versatile vegetable. Their tender, meaty texture makes them an ideal candidate for breading and frying or baking into crispy perfection. If you’ve ever wanted to try a recipe that’s a healthy alternative to traditional fried cutlets, this is the one for you. Plus, the customization options are endless – from adding different seasonings to changing up the breading, there’s a version of eggplant cutlets for everyone!
Why You’ll Love This Eggplant Cutlet Recipe
- Easy to Make: You only need a handful of ingredients and less than 30 minutes to whip up a batch of crispy eggplant cutlets.
- Healthy Option: You can bake them for a healthier twist without losing that signature crunch, making them a guilt-free indulgence.
- Vegan-Friendly: With simple substitutions, this recipe can be made fully vegan, perfect for any dietary preference.
- Versatile: Whether you want to serve them as a main dish, a snack, or an appetizer, these cutlets work for any meal.
- Meal Prep Friendly: Eggplant cutlets freeze well, so you can make them ahead of time for a quick meal on busy days.
What Are Eggplant Cutlet?
Eggplant cutlets are thin slices of eggplant that are breaded and either fried or baked until golden and crispy. The cutlets are often compared to chicken cutlets or schnitzels, but they are completely plant-based, making them a popular option for vegetarians and vegans. The cutlets can be served on their own with a dipping sauce or used in recipes like eggplant parmesan, sandwiches, or salads.
Health Benefits of Eggplants
Before diving into the recipe, let’s talk about the health benefits of eggplant. Eggplants are low in calories and high in fiber, making them a great choice for those looking to maintain a healthy diet. Here are some key benefits:
- Rich in Antioxidants: Eggplants are a good source of antioxidants, including nasunin, which helps protect cells from damage caused by free radicals.
- Supports Heart Health: The fiber, potassium, and vitamin B6 content in eggplants contribute to heart health by lowering cholesterol and regulating blood pressure.
- Aids in Digestion: The fiber in eggplants promotes healthy digestion and helps prevent constipation.
- Low in Calories: With just 20 calories per cup, eggplants are perfect for those looking to cut back on calorie-dense foods without sacrificing flavor.
Incorporating eggplant cutlets into your diet offers a delicious way to reap these health benefits without compromising on taste or texture.
Ingredients You’ll Need
To make these crispy eggplant cutlets, you’ll need the following simple ingredients:
- 2 medium eggplants, sliced into ¼-inch rounds
- 1 cup breadcrumbs (use panko for extra crunch)
- ½ cup grated Parmesan cheese (optional or use vegan cheese for a plant-based option)
- 2 large eggs (or plant-based milk for a vegan version)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil (for frying or brushing)
- Fresh parsley for garnish (optional)
- Marinara sauce for serving (optional)
How to Prepare Eggplant Cutlets
This recipe is easy to follow and perfect for beginners or seasoned cooks looking for a quick and tasty dish. Follow these detailed steps to make perfect eggplant cutlets:
- Slice and Sweat the Eggplants:
- Slice the eggplants into ¼-inch thick rounds. Sprinkle the slices generously with salt and place them on a paper towel. Allow the eggplants to sit for 20 minutes to release excess moisture. This step helps prevent sogginess and ensures the cutlets turn out crispy.
- Set Up a Dipping Station:
- In one bowl, beat the eggs (or use plant-based milk for the vegan option). In another bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. For a vegan option, omit the Parmesan or substitute with vegan cheese.
- Coat the Eggplants:
- Dip each eggplant slice into the egg mixture, ensuring it’s fully coated. Then, transfer it to the breadcrumb mixture, pressing down to coat both sides evenly. Repeat until all slices are breaded.
- Cooking Methods:
- Frying: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, place the eggplant slices in the skillet, frying each side for 3-4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Baking: Preheat the oven to 400°F (200°C). Arrange the breaded eggplant slices on a parchment-lined baking sheet. Brush each slice lightly with olive oil or cooking spray. Bake for 15-20 minutes, flipping halfway through, until crispy and golden.
MORE RECIPES: French Onion Chicken & Spaghetti with Roasted Eggplant Purée
Eggplant Cutlet Cooking Variations
There are several ways to cook eggplant cutlets depending on your preference for texture, crispiness, and dietary needs:
- Fried Eggplant Cutlets:
- Frying results in the crispiest, most indulgent version of eggplant cutlets. While frying in oil adds a bit more fat and calories, it also delivers an unbeatable crunch. If you’re craving comfort food, this is the way to go!
- Baked Eggplant Cutlets:
- Baking is a healthier alternative to frying, as it uses less oil. You can still achieve a crispy texture by using panko breadcrumbs and brushing the slices with olive oil. This method is perfect for those looking to cut back on calories without sacrificing flavor.
- Air Fryer Eggplant Cutlets:
- For an even lighter version, try air-frying the eggplant cutlets. Preheat your air fryer to 375°F (190°C) and cook the breaded eggplants for about 10 minutes, flipping halfway through. They’ll come out just as crispy as fried cutlets, with a fraction of the oil.
Serving Suggestions
Eggplant cutlets are incredibly versatile and can be served in various ways. Here are a few suggestions to make them the star of your meal:
- Classic Main Dish:
- Serve the crispy eggplant cutlets over a bed of pasta with marinara sauce. Garnish with fresh basil and a sprinkle of Parmesan for an Italian-inspired dinner.
- Eggplant Parmesan:
- Use the eggplant cutlets as the base for a baked eggplant parmesan. Layer them in a baking dish with marinara sauce, mozzarella, and Parmesan, then bake until bubbly.
- In a Sandwich:
- Add the cutlets to a sub roll with melted mozzarella cheese, marinara sauce, and fresh basil for a hearty eggplant parmesan sandwich.
- On a Salad:
- For a lighter option, serve the cutlets on top of a fresh salad with arugula, cherry tomatoes, and balsamic vinaigrette. The crunch of the cutlets adds a satisfying contrast to the greens.
- Appetizer:
- Serve mini eggplant cutlets as a party appetizer with marinara dipping sauce or garlic aioli. They’re bite-sized, crispy, and sure to impress guests.
How to Store Eggplant Cutlet
Whether you have leftovers or want to prepare eggplant cutlets in advance, they store well in both the fridge and freezer:
- Refrigerate:
- Store leftover eggplant cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes to regain their crispiness.
- Freeze:
- For longer storage, freeze cooked eggplant cutlets on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag or container. They’ll last up to 2 months in the freezer. Reheat directly from frozen in the oven at 375°F (190°C) for 20 minutes until hot and crispy.
Additional Tips for Perfect Eggplant Cutlets
- For Extra Crunch: Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Vegan Option: Use plant-based milk as a binder instead of eggs, and replace Parmesan cheese with a vegan alternative.
- Gluten-Free Option: Use gluten-free breadcrumbs to make this recipe gluten-free. All other ingredients are naturally gluten-free.
- Prevent Sogginess: Don’t skip the salting step! Salting the eggplants draws out excess moisture, ensuring that the cutlets stay crispy and not soggy.
- Flavor Boost: Add Italian seasoning, smoked paprika, or red pepper flakes to the breadcrumb mixture for an extra flavor punch.
Crispy Eggplant Cutlets
Ingredients
- 2 medium eggplants sliced into ¼-inch rounds
- 1 cup breadcrumbs panko preferred
- ½ cup grated Parmesan cheese or vegan cheese
- 2 large eggs or plant-based milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil for frying or brushing
- Fresh parsley for garnish
- Marinara sauce for serving
Instructions
- Slice and salt the eggplants, letting them sit for 20 minutes.
- Set up dipping stations with eggs (or plant milk) and a breadcrumb mixture.
- Coat the eggplants, then fry or bake until golden and crispy.
- Serve with marinara sauce or your favorite dip, and garnish with parsley.
Notes
- If you have extra seasoned breadcrumbs left over, they can be stored in an airtight bag or container in the refrigerator for several weeks. If you find yourself using seasoned breadcrumbs often, consider making a double or triple batch so you’ll have them on hand whenever you need them.
- Keep in mind that the amounts of egg/milk and breadcrumbs provided are approximate and will vary based on how thickly or thinly you slice your eggplant. Thinner slices will require more coating, while thicker slices will need less. I personally prefer thinner slices because they become crispier, are more versatile in various dishes, and are simply more enjoyable to eat!
- For pan-frying, use either pure or virgin olive oil, or a neutral oil with a high smoke point, like avocado oil. You can use extra-virgin olive oil for frying, but it’s not necessary.
- If you’ve made a double batch or have been frying for a while, your oil may become cloudy and sludgy from leftover breadcrumbs and seasonings that have burned. Use your discretion; at some point, it may be best to clean the pan and start with fresh oil. Alternatively, let the oil cool completely and then strain it through a sieve lined with cheesecloth or a coffee filter into a clean container for reuse.
- To store the breaded fried eggplant, refrigerate it in an airtight container for up to 5 days or freeze it in an airtight container for up to 3 months. While the eggplant will lose some crispiness after being refrigerated or frozen, it will still be delicious.
- To reheat the Milanese cutlets and restore their crispiness, place them in an oven-proof baking dish or on a sheet pan and bake at 350°F for 10 to 12 minutes, or until heated through and crispy.
FAQs: Your Eggplant Cutlet Questions Answered
Can I make eggplant cutlets ahead of time?
Yes! You can make the cutlets ahead of time and store them in the refrigerator or freeze them for later use. Reheat in the oven or air fryer for the best texture.
Do I have to peel the eggplant before making cutlets?
It’s up to personal preference. The skin of smaller eggplants tends to be tender, while larger ones may have tougher skin. If you prefer a smoother texture, you can peel the eggplant before slicing.
What can I serve with eggplant cutlets?
Eggplant cutlets pair well with pasta, salads, or even mashed potatoes. They also make a great addition to sandwiches or wraps.
Can I air-fry eggplant cutlets?
Absolutely! Air frying is a healthy option that gives you the crispy texture of fried cutlets without the excess oil. Follow the air fryer instructions mentioned earlier for a perfect result.
