Spicy Eggplant Cutlets
Crispy, golden, and bursting with bold flavors, Spicy Eggplant Cutlets are a tantalizing twist on classic vegetable cutlets that will delight your taste buds. This recipe transforms tender eggplant slices into crispy delights, seasoned with a robust spice mix featuring chili powder, smoked paprika, ground cumin, and coriander for irresistible heat and depth. Coated in a Parmesan-infused breadcrumb crust and pan-fried to perfection, these cutlets boast a crunchy exterior while keeping the eggplant inside tender and flavorful. Perfect as an appetizer, side dish, or meatless main course, they pair beautifully with a squeeze of fresh lemon and a sprinkle of cilantro for a refreshing finish. Easy to prepare in just 35 minutes, these spicy eggplant cutlets are a flavor-packed addition to your menu that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 teaspoon Salt
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 Eggs
- 1.5 cups Breadcrumbs
- 0.5 cups Parmesan cheese (optional)
- 0.5 cup Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
- 4 Lemon wedges (for serving)
Instructions
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit for 15 minutes to draw out moisture. Pat the slices dry with a paper towel.
In a small bowl, mix the chili powder, ground cumin, ground coriander, smoked paprika, and garlic powder. Set aside the spice mix.
Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs mixed with Parmesan cheese (if using) and half of the spice mix.
Dredge each eggplant slice in the flour, then dip it into the egg, and coat it with the breadcrumb mixture. Press lightly to ensure the coating sticks well.
Heat vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the breaded eggplant slices in a single layer. Cook for 2-3 minutes per side, or until golden brown and crispy.
Remove the cooked cutlets onto a plate lined with paper towels to absorb any excess oil. Continue frying the remaining slices in batches.
Sprinkle the cutlets with the remaining spice mix and garnish with chopped cilantro, if desired.
Serve hot with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 15.3 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 267 mg | 21% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 929 mg | 20% | |
*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.
