Baked Eggplant Cutlets
+5 photos

Baked Eggplant Cutlets

8 servings
The best crispy baked eggplant cutlets. Eat them as a main dish, side dish, stuffed into a sandwich, or made into the best eggplant parmesan.

Ingredients

  • eggplant

    sliced into 1/4 inch slices

    1 medium
  • breadcrumbs
    ½ c
  • oregano
    ½ tsp
  • dried basil
    ½ tsp
  • dried rosemary
    ½ tsp
  • black pepper
    ½ tsp
  • egg whites
    2
  • salt and pepper to taste

Directions

  1. 1

    Preheat oven to 450 degrees and place a large baking sheet into the oven to preheat as well. This helps the eggplant to crisp up right away. Slice your eggplant into 1/4 inch pieces using a sharp knife.

    Step 1
  2. 2

    Then sprinkle with salt and let sit for at least 5 minutes (ideally 10-15 minutes) on paper towels. This will help remove some of the moisture. Wipe clean with the paper towels.

    Step 2
  3. 3

    Mix together the breadcrumbs, oregano, rosemary, basil, and black pepper. Beat the egg whites and set aside.

    Step 3
  4. 4

    Pull out the baking sheet and spray with cooking spray. Dip the eggplant into the egg whites and then coat on both sides with the bread crumbs. Place onto the baking sheet. Repeat until all of the eggplant are done.

    Step 4
  5. 5

    Bake for 15-20 minutes, flipping half way through. Let cool for 2-3 minutes and enjoy!

    Step 5
Baked Eggplant Cutlets
+5

Baked Eggplant Cutlets

5.0(2)35 min8 servings46 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 2 ratings

slenderkitchen.com
5.0(2 reviews)
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Rating Breakdown

About this Recipe

Craving a satisfyingly crispy dish that’s easy to make and incredibly versatile? These Baked Eggplant Cutlets deliver on all fronts, offering a delightful texture and rich flavor without the fuss of frying. Whether you’re looking for a quick appetizer, a light main, or the perfect start to eggplant parmesan, this recipe has you covered.

Why This Recipe Works

What makes these eggplant cutlets truly stand out is the ingenious baking method, which achieves an irresistible crispiness that often feels elusive with conventional oven cooking. Instead of soaking up excess oil, each slice emerges from the oven golden-brown and perfectly tender. The thoughtful blend of oregano, dried basil, and dried rosemary infuses every bite with an aromatic, herbaceous depth that transforms simple eggplant into something truly special.

What to Expect

Prepare for beautifully tender eggplant slices encased in a light, crunchy, herb-seasoned crust. You'll experience a delightful contrast of textures and a savory, comforting flavor profile that makes these cutlets incredibly moreish. They’re surprisingly light, with each serving containing just 46 calories, making them a fantastic choice for a wholesome meal or snack. The overall process is quick and easy, making this a go-to recipe for busy weeknights or casual entertaining.

Customization & Variations

These Baked Eggplant Cutlets are wonderfully adaptable to your preferences and pantry. While the recipe uses a classic herb blend, feel free to adjust the proportions of oregano, dried basil, and dried rosemary to highlight your favorite flavor. For a slightly bolder taste, you could add a pinch of garlic powder to the breadcrumbs (not provided in recipe). You can also vary the texture of the breadcrumbs, using panko for an extra-crisp coating. While delicious on their own, these cutlets are a superb foundation for other dishes.

Serving & Context

These versatile cutlets shine as an elegant appetizer, a satisfying side dish, or a light main course. They’re perfect for building into a hearty sandwich or layering into your favorite homemade eggplant parmesan. Their appealing taste and texture also make them a kid-friendly option that even picky eaters will enjoy.

Frequently Asked Questions