Easy Eggplant Cutlets (Baked & Fried Versions)

Who knew eggplant could be this versatile and delicious? Made with tender eggplant slices, coated in crispy breadcrumbs, and finished with a perfect golden-brown exterior, these Eggplant Cutlets are ideal as an appetizer, side dish, or even a main course for your plant-based meals.

If you’re an eggplant enthusiast, or even a first-timer, you’ll fall in love with how simple yet delicious these cutlets can be.

What Are Eggplant Cutlets?

Eggplant cutlets are a savory, crispy treat that transforms humble eggplant into a crunchy masterpiece. Originating from various Mediterranean and Middle Eastern cuisines, these cutlets are often served as a snack or appetizer. Think of them as eggplant’s more glamorous cousin, the one who’s always dressed to impress. With two main preparation methods, “baked and fried”, these cutlets provide the best of both worlds. The baked version is lighter, while the fried version is a crispy indulgence that pairs well with tangy dips or a fresh salad.

Eggplants are technically a fruit, but they’re used in savory dishes because of their mild, slightly bitter flavor. This makes them the perfect candidate for absorbing the savory crumbs and parmesan in this recipe.

Pro Tips for the Best Eggplant Cutlets

• It’s important you don’t skip the flour step. Coating the eggplant slices in flour before the egg ensures a crispier crust by helping the breadcrumbs adhere better. It’s the golden rule for crispiness.
• Use a parchment paper-lined tray for baking. This simple step helps to avoid the mess of stuck-on breadcrumbs and ensures your baked cutlets cook evenly.
• Fry at the right temperature. If you're frying, make sure the oil is hot enough to crisp up the cutlets without making them greasy. Test it by dropping in a small piece of bread; if it sizzles immediately, the oil is ready.
• Double the crunch to enjoy this dish. For extra crunch, you can double coat the eggplant slices. Dip them in the flour, egg, breadcrumbs mixture, then dip again and coat with more breadcrumbs.

Should I Soak the Eggplants Before Cooking?

Soaking eggplants in salted water before cooking is optional for this recipe. While it can help reduce bitterness and excess moisture, modern eggplant varieties are typically less bitter. If you prefer a firmer texture or want to ensure minimal bitterness, you can soak them for 30 minutes and pat them dry before coating and cooking.

Can I Make These Eggplant Cutlets Without Frying?

Yes, absolutely! The beauty of this recipe is that you can make them both baked or fried, depending on your preference. The baked version is just as delicious, especially when you drizzle a little extra virgin olive oil before baking. So, if you’re looking for a healthier option, baking is the way to go!

Can I Use Other Cheese Instead of Parmesan?

If you’re not a fan of parmesan, or simply don’t have it on hand, you can swap it out for any hard cheese you like, such as Pecorino Romano or even a sharp cheddar. These cheeses will still give you that satisfying, savory flavor that complements the eggplant perfectly.

Can I Freeze These Cutlets?

Yes, you can freeze these eggplant cutlets. After baking or frying, let them cool completely, then place them in a single layer on a tray to freeze. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 2 months. Reheat in the oven to restore their crispiness before serving.

More Eggplant Recipes You're Going to Dig!

Classic Fried Eggplants

Easy Eggplant Cordon Bleu

Classic Italian Eggplant Parmesan

Eggplant Potato Gratin

Fried Eggplant Fans

How to Store Leftovers?

If you’ve got leftovers, they can be stored in an airtight container in the fridge for up to 2-3 days. To keep them crispy, reheat them in the oven at 180°C (350°F) for a few minutes, or even in the air fryer. Avoid microwaving, as it can make them soggy.

How to Make Eggplant Cutlets

Step 1. Wash the eggplants thoroughly and cut them into slices, about 1 cm thick. You want them thin enough to cook evenly but thick enough to hold up to the coating.

Step 2. Coat each slice of eggplant in flour, then dip it into the beaten eggs, ensuring it’s well-covered on both sides. In a bowl, mix together the breadcrumbs and parmesan. Then, coat each slice of eggplant in the mixture, pressing gently to ensure an even covering.

Step 3. Pour a drizzle of extra virgin olive oil into the pan covered with parchment paper and arrange eggplant slices.

Step 4. Drizzle olive oil on the slices.

Step 5. Then bake in a preheated oven at 200°C (392°F) for about 20 minutes, or until golden brown and crispy.

Step 6. Now, heat oil in a pan over medium heat. Fry the eggplant slices in batches, turning them to ensure both sides are golden and crispy.

Step 7. Once done, serve the baked and fried versions together on a platter for a delicious and crispy treat. Whether you bake them for a healthier alternative or fry them for ultimate crunch, these cutlets are sure to become a favorite at your next meal!