A baked version of an Italian classic. I love making this when I am craving something salty and crunchy and greasy–but the best part about these cutlets are they are vegetarian and healthy. Pairs perfectly with a bowl of tomato soup. Ofcourse you could turn it into eggplant parm or even stack it up on a sandwich. I like it as is with a side of spicy marinara dipping sauce !
Eggplant cut into rounds, salted and set aside so that the water can drain out
1 or 2 eggs depending on how many cutlets you want to make
1/4-1/2 cup flour
1 cup of italian style breadcrumbs
This is as easy as it gets !!!
Once the water has drained out from the eggplant, pat it dry.
Create a breading station, starting with flour, egg, and ending with breadcrumbs.
Note: I like to season the flour with a good amount of salt and pepper and the eggs with red pepper flakes.
Dip eggplant in flour, shake off excess flour and then dip in egg and them in breadcrumbs.
Once all the cutlets are made you could either freeze them for later use (which I frequently do since fresh eggplant will go bad quickly)
If you are making them immediately, preheat oven to 400F and spray both sides of the cutlets with some cooking spray and bake for 20-25 mins till golden brown and crunchy !
Serve hot !