Baked eggplant cutlets are a delicious and healthy twist on a classic dish, perfect for those looking to incorporate more plant-based options into their meals. This versatile recipe highlights the rich, savory flavors of eggplant while keeping the preparation simple and straightforward. With a crispy coating that offers a satisfying crunch, these cutlets can be enjoyed on their own, layered in a sandwich, or served alongside your favorite sauces and sides. Whether you’re a longtime eggplant lover or trying it for the first time, these baked cutlets promise to delight your taste buds and add a delightful flair to your dining experience. Let’s dive into how to create these mouthwatering treats!
INGREDIENTS (SERVINGS: 8)
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1/2 cup breadcrumbs
- 1/2 teaspoon oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 2 egg whites
- Salt and pepper to taste
INSTRUCTIONS
- Preheat the Oven: Begin by preheating your oven to 450°F (230°C). Place a large baking sheet in the oven to heat up; this helps achieve a crisp texture on the eggplant.
- Prepare the Eggplant: Slice the eggplant into 1/4-inch rounds using a sharp knife. Sprinkle the slices with salt and let them sit on paper towels for at least 5 minutes (or ideally 10-15 minutes) to draw out moisture. Afterward, gently wipe the slices clean with paper towels.
- Make the Coating: In a bowl, combine the breadcrumbs, oregano, rosemary, basil, and black pepper. In a separate bowl, beat the egg whites and set aside.
- Coat the Eggplant: Remove the hot baking sheet from the oven and lightly spray it with cooking spray. Dip each eggplant slice into the egg whites, ensuring both sides are coated, then press into the breadcrumb mixture to fully coat. Arrange the breaded slices on the baking sheet.
- Bake: Bake the eggplant cutlets for 15-20 minutes, flipping them halfway through the cooking time for even crisping. Once baked, allow them to cool for 2-3 minutes before serving. Enjoy your delicious baked eggplant cutlets!
MAIN DISHES TO SERVE WITH BAKED EGGPLANT CUTLETS
Think of these baked eggplant cutlets as a versatile alternative to meat—they can complement a variety of dishes, including:
- Low-Carb Eggplant Parmesan: This is a personal favorite and might just become yours too!
- Eggplant Pizza Bites: Use the cutlets as a crispy base for delicious mini pizzas.
- Roasted Eggplant and Quinoa Salad with Feta: Instead of roasting the eggplant, chop the cutlets and add them to this flavorful salad.
- Custom Topped Cutlets: Bake a batch of cutlets and top each one with whatever ingredients you have on hand for a fun and varied meal.
- Faux Burgers: Use a cutlet as a meat substitute in a bun, dressing it up with your favorite burger toppings—you won’t miss the meat!
LEFTOVER IDEAS
Baked eggplant cutlets are incredibly versatile, and here are some of my favorite ways to enjoy leftovers:
- As a Snack: They make for a quick, no-fuss snack.
- Sandwich Filling: Use the cutlets as a “meat” option in your sandwich, adding your favorite toppings.
- Salad Topping: Slice or cube the cutlets and toss them over a fresh salad.
- Appetizer: Serve them as appetizers topped with a dollop of ricotta and a bit of marinara sauce—just remember to slice the eggplant thinly!
- Eggplant-Parm-Inspired Salad: Dice the cutlets and mix them with chickpeas, halved cherry tomatoes, fresh basil, and grated Parmesan for a tasty salad that captures the essence of eggplant Parmesan.
