Recently Elliott and I have been trying to eat more vegetarian meals, especially after reading the fascinating results of this study. I also am always trying to find new eggplant recipes, because eggplants are cheap, plentiful, and everywhere in Sicily. This isn’t easy when I don’t particularly like eggplant! (Do you??) I have recently learned two great eggplant recipes (a Sicilian pasta dish and an Italian antipasto). But eggplant and me… still not great friends.
However, when I bit into these uh-may-zing eggplant cutlets at a recent cooking class, I began to reconsider my preferences. Maybe it’s because everything breaded and fried is delicious? Here’s how to make them at home:
First, peel and slice the eggplant lengthwise.
Then dip it in beaten eggs.
Dredge the cutlets in a mixture of breadcrumbs, Parmesan cheese, fresh parsley, and salt.
Fry ’em up in butter. Or vegetable or olive oil, as you prefer. (The health study I mentioned earlier would probably recommend olive oil over butter. Just a guess.)
Remove from the pan and let drain on paper towels. As soon as they’re cool enough (they’ll burn your tongue!), cut them up and enjoy.
If you don’t have time to do the breading and frying yourself, Trader Joe’s sells pre-cut and pre-breaded eggplant cutlets. They recommend using them as a meatless main dish and adding a little tomato sauce and cheese on top… yum yum!
I’ve included the kitchen-friendly recipe below. Do you have an eggplant recipe you love? Please share any ideas in the comments; I need some new recipes!
Breaded Fried Eggplant Cutlets
- 1 large eggplant
- ¾ cup plain breadcrumbs
- ¼ cup grated Parmesan Cheese
- 2 tablespoons chopped fresh parsley
- 2 eggs
- Vegetable oil or butter
- Peel & slice eggplant into ¼ width cutlets
- Dip cutlets in egg wash.
- Dredge eggplant pieces in breadcrumb mixture (breadcrumbs, cheese, parsley, & salt).
- Fry eggplant cutlets in vegetable oil or butter in large, non-stick pan until brown on both sides.
- Remove from pan onto paper towels.