Crispy Fried Eggplant Cutlets
Introduction
Crispy Fried Eggplant Cutlets are a delicious way to transform simple eggplants into a crunchy, savory treat. Each slice is coated in seasoned breadcrumbs and fried until golden brown on the outside while staying soft and tender on the inside. This dish bridges comfort food and gourmet elegance — perfect as a vegetarian cutlet, burger patty, or side dish. The secret lies in salting the eggplant slices (to draw out moisture and bitterness) and using a triple coating method — flour, egg wash, and breadcrumbs — for the ultimate crisp texture.
Prep Time: 15 minutes
Resting Time (for salting eggplant): 20 minutes
Cooking Time: 15–20 minutes
Total Time: 50–55 minutes
Serves: 4–5
Ingredients
For the Eggplant:
1 large eggplant, cut into ½-inch thick slices
1 tsp salt (for sweating)
½ tsp black pepper
For Coating:
½ cup all-purpose flour
2 large eggs, beaten
1 tbsp milk (optional, to thin the eggs)
1 cup breadcrumbs (Italian-style or plain)
½ cup grated Parmesan cheese (optional but recommended)
1 tsp garlic powder
1 tsp dried oregano or basil
½ tsp paprika
Salt and pepper to taste
For Frying:
Oil for shallow frying (vegetable, canola, or olive oil)
Optional for Serving:
Marinara sauce or garlic yogurt dip
Fresh basil or parsley for garnish
Instructions
Prep the Eggplant
Wash and slice eggplant into ½-inch thick rounds.
Sprinkle both sides lightly with salt and place on paper towels or in a colander.
Let rest for 20 minutes — this helps draw out excess moisture and bitterness.
After resting, pat the slices dry thoroughly with paper towels.
Set Up the Breading Station
In one shallow dish, add flour.
In the second, beat eggs with milk until smooth.
In the third, combine breadcrumbs, Parmesan, garlic powder, oregano, paprika, salt, and pepper.
Bread the Eggplant
Dredge each slice in flour, shaking off excess.
Dip into egg wash, coating both sides.
Press into breadcrumb mixture, ensuring it’s well-coated.
Set aside on a tray — repeat for all slices.
(Tip: Let them rest 5–10 minutes before frying to help the coating stick better.)
Fry the Cutlets
Heat about ¼ inch of oil in a large skillet over medium heat.
Test with a breadcrumb — it should sizzle gently.
Fry eggplant slices in batches, 2–3 minutes per side, until golden brown and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Serve
Sprinkle lightly with salt while still warm.
Serve immediately with marinara sauce, garlic aioli, or lemon wedges.
Garnish with fresh basil or parsley for a restaurant-style touch.
Tips for Perfect Crispiness
Don’t skip salting! It prevents sogginess and enhances flavor.
Use dry bread crumbs — panko breadcrumbs give extra crunch.
Avoid overcrowding the pan; fry in small batches for even browning.
Keep oil at medium heat — too low, they’ll absorb oil; too high, they’ll burn.
For a healthier option, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, or air fry at 375°F (190°C) for 15 minutes until crisp.
Serving Ideas
Serve with spaghetti and marinara sauce for a light “Eggplant Parmesan”-style meal.
Use as a veggie patty in burgers or wraps.
Pair with green salad and lemon vinaigrette.
Great as a snack with ketchup, yogurt dip, or spicy mayo.
Final Thoughts
These Crispy Fried Eggplant Cutlets are the perfect blend of crunchy and tender, making them irresistible from the first bite. They’re easy to prepare, customizable with herbs and spices, and a fantastic vegetarian option for any meal. Whether you serve them as a snack, side, or main course, they deliver restaurant-style flavor right from your kitchen. Once you make them, they’ll likely become a household favorite