Oven Fried Eggplant Cutlets
Crispy, golden, and irresistibly flavorful, these Oven Fried Eggplant Cutlets are a healthier twist on a classic comfort food favorite. Packed with Italian-inspired flavors, each slice of tender eggplant is coated in a perfectly seasoned breadcrumb mixture with hints of Parmesan, garlic, and paprika, then baked to crispy perfection without the need for deep frying. This recipe is a great choice for vegetarians or anyone looking for a lighter alternative to traditional fried dishes. Ready in under an hour, these cutlets can be served as a crowd-pleasing appetizer, a crunchy addition to salads, or layered with marinara and mozzarella for a stunning eggplant parmesan. Perfect for weeknight dinners or entertaining, this easy oven-baked recipe is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Italian-style breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- as needed Olive oil spray
Instructions
Slice the eggplants into 1/4-inch thick rounds. Sprinkle the slices generously with salt and place them in a colander or on paper towels. Let them sit for 20-30 minutes to draw out excess moisture and bitterness.
Rinse the eggplant slices thoroughly under cold water to remove the salt and pat them dry with paper towels.
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare a breading station with three separate shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs, Parmesan cheese, paprika, garlic powder, and black pepper.
Dredge each eggplant slice in the flour, coating both sides and shaking off any excess. Then dip it into the egg mixture, letting any excess drip off. Finally, press it into the breadcrumb mixture, ensuring it's evenly coated on both sides.
Place the breaded eggplant slices onto the prepared baking sheet in a single layer. Lightly spray the top of each slice with olive oil spray.
Bake in the preheated oven for 12 minutes, then flip each slice over, spray again with olive oil, and bake for another 12-13 minutes until the slices are golden brown and crisp.
Remove the eggplant cutlets from the oven and let them cool for a few minutes before serving. They can be enjoyed as-is, layered in a sandwich, or paired with marinara sauce and melted mozzarella for an eggplant parmesan dish.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 9843 mg | 428% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 47.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 536 mg | 41% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2859 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
