Crispy Parmesan Crusted Eggplant Cutlets

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste
• Vegetable oil, for frying

Steps

1. 1 Pat eggplant slices dry with paper towels and season lightly with salt and pepper.
2. 2 In one bowl, place the flour. In another, beat the eggs. In a third, mix Parmesan, garlic powder, and oregano.
3. 3 Dredge each eggplant slice in flour, dip in beaten eggs, then coat thoroughly with the Parmesan mixture.
4. 4 Heat about 1/4 inch of oil in a large skillet over medium heat.
5. 5 Fry the eggplant cutlets in batches until golden and crispy, about 3-4 minutes per side.
6. 6 Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
7. 7 Serve warm and enjoy!

Equipment

• Large skillet
• Paper towels
• Tongs

Variations

• For a gluten-free option, substitute almond flour for all-purpose flour.
• Add some red pepper flakes to the Parmesan mixture for a spicy kick.

Substitutions

• If Parmesan is unavailable, use Romano cheese as a substitute.
• For egg allergies, use a flaxseed 'egg' (1 tbsp ground flaxseed + 3 tbsp water)

Pairings

• A glass of crisp white wine like Pinot Grigio complements this dish beautifully.
• Serve with garlic mashed potatoes for a hearty meal.

Nutrition

Tips

• For extra crispiness, chill the breaded eggplant slices in the fridge for 30 minutes before frying.
• Use a splatter guard to minimize oil mess while frying.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: Freeze uncooked cutlets on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Thaw and cook as directed.

Serving Suggestions

• Serve with a fresh arugula salad and a drizzle of balsamic glaze.
• Pair with roasted cherry tomatoes for a pop of color and flavor.

FAQ