Crispy Eggplant Cutlets
Learn how to make crispy eggplant cutlets with this easy recipe. Whether you fry or bake them, these eggplant cutlets are perfect for a healthy, delicious meal.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish
Cuisine Italian
- 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
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.
- 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.
Keyword Baked Eggplant Cutlet, Crispy Eggplant Cutlet, Eggplant Cutlet, Eggplant Recipe, Fried Eggplant Cutlet
