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What Do I Need?
Eggplant: Get a few large eggplants, slice them thin, and salt and pat dry to remove the excess moisture. This takes most of the bitterness out of the fruit.
Breadcrumbs: If you can, try to get these fresh from your local bakery. Those are the best kinds. If you don’t have the option to do this, get a really nice brand from the store, and season generously with salt, pepper, parsley, and grated cheese.
Eggs: These are essential in getting the breadcrumbs to stick onto the eggplant!
Flour: And this is essential in getting the eggs to stick to the eggplant.
Parmesan Cheese: Can substitute with grated Romano if preferred. For seasoning purposes, you can never go wrong with parmesan!
Parsley, Garlic, Salt, Pepper: These are the seasonings that you will need to bring out the best flavor imaginable in your eggplant.
Oil: You can really use whatever oil you want here. Personally, I always use canola oil or avocado oil here, as a really high quality olive oil is expensive and has a low smoke point. You’re going to want to use an oil with a higher smoke point than olive oil, but if that’s all you have on hand, make sure you cook the eggplant slices low and slow.
Directions:
Season the flour, eggs, and bread crumb mixture with equal parts salt, pepper, parsley, and garlic.
Dredge the eggplant slices in flour, then eggs, and then breadcrumbs. Set them aside on a paper towel lined dish.
In a deep skillet, pour enough oil to cover the eggplant slices. Heat up the oil over medium heat. You can usually tell that it’s ready to be used if you drop a breadcrumb in and can immediately see it sizzling.
Fry the eggplant pieces until golden brown on each side. Set on a paper towel lined dish to soak up the excess oil.
Serve with marinara sauce and pasta, or with a lemon arugula salad on the side.
FAQs:
Q: What should I serve as a side dish with eggplant cutlets?
