Eggplant cutlets
Quick and easy cutlet made with eggplant! You can substitute your meat cutlet with this vegetarian version. Super tasty and delicious you can make a large batch and enjoy throughout the week.You can serve hot (I actually love them cold too) with a simple salad. You could actually use these cutlets to make a vegetarian/vegan burger.Gluten free: swap breadcrumbs for corn flour and ground rolled oatsVegan version: swap the egg for a slurry made with water 100ml of water and around 2 or 3 tbs flour
Servings 4
Ingredients
- 2/3 large round purple eggplants
- 2 cups of breadcrumbs (around 150/200gr)
- 1 large egg
- 2 tbs of flour
- salt and pepper to taste
- oregano
- oil for frying you can use extra virgin olive oil or avocado or sunflower oil. If you can find it hazelnut oil is great too.
Instructions
- Wash the eggplants and remove the stem. Cut them into 5mm thick slices. For a better result, and if you have some spare time, put the slices on to a rack and sprinkle some salt to remove some of the water from the eggplant. This is absolutely optional, but makes it a bit easier to fry the eggplants (I almost never do this).
- Sprinkle the eggplant slices with the flour. This will prevent the egg from slipping away.
- Prepare two dishes: 1 with the beaten egg and the other with the breadcrumbs. Add salt, pepper and oregano to the breadcrumbs.
- Dip the slices in the egg (drain the excess to avoid lumps) and then put them in the crumbs and cover well. Set aside on another dish.VEGAN VERSION: Make a slurry with the water and flour and dip the eggplants in the slurry instead of the beaten egg.
- Put a large pan on medium heat with a couple of tablespoon of oil. When it's hot, start frying the eggplants. Cook for 5 minutes on each side, or until they become golden and crispy. Drain and let it cool on a wire rack covered with some paper towel. Sprinkle with some salt.
- When the first batch is done, check if you need to add some oil, then start again until all the cutlets are cooked.
