Eliminate the oil and mess on your stove and make these delicious crispy baked eggplant cutlets!
Ingredients
4 slender eggplants, the fatter ones have too many seeds ,peel the eggplants in a zebra pattern, basically alternating about one inch sections that are peeled and not peeled, then slice into half inch rounds
5 eggs, whisked
I don't have exact amount of breadcrumbs, you be the judge, you may need to add more or less depending on the size of your eggplant slices
olive oil
grated pecorino romano cheese
granulated garlic, parsley, salt and pepper
Instructions
No need to salt the eggplant and let it sweat, I don't see the need to do that anymore.
You can use Italian seasoned breadcrumbs or plain, but for both I like to dress it up and add a cup of grated pecorino romano, some granulated garlic, parsley, salt and pepper.
Pre-heat oven to 425. Line your baking sheets with parchment, this is important, then drizzle with olive oil and brush it all over.
Dip your eggplant slice into the egg then into the breadcrumb mixture then place on the baking sheet.
When the pan is filled do a quick drizzle of olive oil on each slice.
Place into the oven, after 5 or so, maybe 10 minutes check them and flip to the other side only if they’re golden brown, if not let them cook a little more then flip.
You want each side to be nice and golden brown.
Place them on a clean tray and sprinkle with salt.
Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2024/03/crispy-baked-eggplant-cutlets.html