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Crispy Eggplant Cutlets

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Delight in the satisfying crunch of these crispy eggplant cutlets, perfectly coated and fried to golden perfection.

Ingredients

Scale
  • 2 medium eggplants
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • Cooked rice or shredded cabbage, for serving
  • Savory sauce, like tonkatsu sauce, for drizzling

Instructions

  1. Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let sit for about 30 minutes to draw out moisture. Rinse and pat dry.
  2. Set up your breading station with three shallow dishes: flour, beaten eggs, and panko breadcrumbs.
  3. Dredge each eggplant slice in flour, dip in the eggs, and coat with breadcrumbs.
  4. Heat vegetable oil in a skillet over medium heat until shimmering.
  5. Fry each cutlet in batches until golden brown, about 3-4 minutes per side.
  6. Drain cutlets on paper towels to absorb excess oil.
  7. Serve hot with rice or shredded cabbage and drizzle with savory sauce.

Notes

For a healthier option, consider using an air fryer or baking the cutlets instead of frying.

Nutrition

Find it online: https://www.spiritsdrink.com/crispy-eggplant-cutlet/