Pistachio Crusted Eggplant Cutlets
Elevate your next vegetarian meal with these irresistibly crispy Pistachio Crusted Eggplant Cutlets! Perfectly tender eggplant rounds are coated in a flavorful crust made from finely chopped pistachios, panko breadcrumbs, Parmesan cheese, and aromatic spices, then baked to golden perfection. This easy yet impressive recipe is not only packed with texture but also a delightful blend of nutty, savory flavors. With a prep time of just 20 minutes, these cutlets make an elegant appetizer, hearty main dish, or a unique addition to any spread. Garnish with fresh parsley and pair with your favorite dipping sauce or a crisp salad for a crowd-pleasing dish that's as beautiful as it is delicious. Whether you're hosting a dinner party or looking for a weeknight winner, these baked eggplant cutlets are a must-try!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Unsalted pistachios
- 1 cup Panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and lay them on paper towels to draw out excess moisture for 20-30 minutes. Pat dry before proceeding.
While the eggplant rests, prepare three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine finely chopped pistachios, panko breadcrumbs, Parmesan cheese, garlic powder, black pepper, and the remaining 1 teaspoon of salt.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease the parchment with 1 tablespoon of olive oil.
Dip each eggplant slice into the flour, coating it on all sides. Shake off any excess. Then dip it into the egg mixture, letting the excess run off. Finally, coat it with the pistachio breadcrumb mixture, pressing gently to adhere.
Arrange the coated eggplant slices onto the prepared baking sheet in a single layer. Drizzle the remaining 3 tablespoons of olive oil evenly over the top of the cutlets.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cutlets are golden brown and crispy on the outside.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve warm as an appetizer or main dish, paired with your favorite dipping sauce or a side of salad.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 13.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 328 mg | 25% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 992 mg | 21% | |
*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.
