Throughout the years I’ve pretty much made eggplant every way you can think of. It’s one of my top favorite vegetables and my whole family loves it too.
Eggplant is so versatile, you can do so much with it. One delicious way to eat it is in the form of a cutlet, which is a slice of eggplant dipped in egg and breadcrumbs, usually fried, and yes I have fried them many times throughout the years.
Eggplant can soak up oil like a sponge when frying, not to mention your stove will get totaled, plus it’s a long process of standing there while they’re frying, a labor of love especially if your making a bunch.
You can get the same crispy effect when baking them where the eggplant flavor really shines threw, they won’t soak up the oil like a sponge, they’re easier to make and much, much healthier.
I have to warn you though, you need to make a generous amount, because once they come out of the oven they can disappear quickly right off the baking sheet. I will confess, I’ am so guilty of that!
You can serve these crispy gems as a side dish, an appetizer, for lunch or just a snack you can grab out of the fridge, you can eat them hot or cold. If you like to dip, warm up some marinara or make a lemon aioli. It’s all good and you can’t go wrong any which way.
You can also use them as your base for making eggplant Parmesan. The other day I made some simple spaghetti with marinara and plopped a few of these cutlets right on top, so delicious!
I hope you try my crispy, baked version next time you’re thinking about cooking up some eggplant.
- 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
- 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!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
