Eggplant Cutlets
A delicious alternative to your regular breaded chicken breast – this vegetarian recipe can be eaten on it’s own, topped with mozzarella and sauce to make a light version eggplant parmesan, or with your favorite toppings in an amazing panini sandwich. These are just suggestions – there are certainly other recipes that can be altered to include them – try them and come up with your own creations!
This recipe is for 1 large eggplant but it can be easily doubled or tripled to make a bigger batch.
Ingredients:
1 large eggplant
salt, pepper, garlic powder, oregano
3 eggs
1 cup seasoned breadcrumbs
mozzarella or provolone slices
Peel the eggplant and cut slices vertically of about 1/8 inch thickness. Place the slices in a large bowl and cover with water. Add 2 teaspoons of salt and let the eggplant sit in the water for at least 30 minutes.
Drain the eggplant, rinse with cold water and pat dry on paper towels or a clean dish cloth.
Lightly salt and pepper each slice of eggplant
Prepare a breading station by beating the eggs into a shallow dish.
In another dish add the breadcrumbs.
Season both the eggs and breadcrumbs with salt and pepper.
Place the eggplant slices on an air-fryer rack and generously drizzle olive oil on both sides of the eggplant slices. If you do not have an air fryer, this can also be done in the oven – place the eggplant slices on a baking sheet in this case.
Cook in the air fryer at 350 degrees for about 20 minutes , flipping after 10 minuntes.
If baking, eggplants should be baked at 350 degrees for about 40 minutes and flipped after 20 minutes.
Keep an eye on the eggplant – they should become crisp and well browned.
Remove the eggplant slices from the air fryer or oven and place a piece of mozzarella or provolone cheese over easy slice of eggplant. Return to oven until cheese is melted.
These can be eaten as is or layered with sauce and more cheese to make eggplant parmesan.
