Crispy Fried Eggplant Cutlets

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Of course! Crispy Fried Eggplant Cutlets are an absolute delight—tender and creamy on the inside with a shatteringly crisp, golden crust on the outside. They’re a fantastic vegetarian main, a side dish, or the perfect base for Eggplant Parmesan.

Here’s a foolproof recipe and method to achieve maximum crispiness without greasiness.

Crispy Fried Eggplant Cutlets

This recipe uses a double-coating technique for an extra-thick, extra-crispy crust that stands up to the eggplant’s moisture.

Yield: 4-6 servings (about 12-16 cutlets)
Prep time: 30 minutes (includes salting time)
Cook time: 20 minutes

Ingredients

· 1 large firm eggplant (about 1.5 lbs)
· 1 tablespoon kosher salt
· 1 cup all-purpose flour
· 3 large eggs, beaten
· 2 cups panko breadcrumbs (or regular breadcrumbs)
· ½ cup grated Parmesan cheese
· 1 teaspoon garlic powder
· 1 teaspoon dried oregano
· ½ teaspoon black pepper
· Vegetable, canola, or avocado oil, for frying
· For Serving: Marinara sauce, lemon wedges, fresh parsley, extra Parmesan.

Instructions

Step 1: Prepare the Eggplant (The Secret to Great Texture!)

  1. Slice: Trim the ends off the eggplant. Slice it crosswise into ½-inch thick rounds. For longer cutlets, you can slice it lengthwise.
  2. Sweat the Eggplant: Arrange the slices in a single layer on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle both sides generously with kosher salt. This step (called “sweating”) draws out excess moisture and bitter compounds.
  3. Rest: Let the salted eggplant sit for at least 30 minutes. You’ll see beads of moisture on the surface.
  4. Rinse and Dry: Rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them completely dry with fresh paper towels. This is crucial for a crispy crust!

Step 2: Set Up Your Breading Station

Create an assembly line with three shallow dishes:

  1. Dish 1 (Flour): Season the all-purpose flour with a pinch of salt and pepper.
  2. Dish 2 (Eggs): Beat the 3 eggs until uniform.
  3. Dish 3 (Breadcrumbs): Mix the panko breadcrumbs, grated Parmesan, garlic powder, oregano, and black pepper.

Step 3: Bread the Cutlets

  1. Coat in Flour: Dredge a dried eggplant slice in the flour, shaking off any excess. This helps the egg adhere.
  2. Dip in Egg: Dip the floured slice into the beaten egg, letting the excess drip off.
  3. Press in Breadcrumbs: Press the slice firmly into the panko-Parmesan mixture, ensuring it’s thoroughly coated on both sides. Gently press the crumbs to adhere.
  4. Place on a wire rack set over a baking sheet. Repeat with all slices. Letting them rest on a rack (instead of a plate) prevents the bottoms from getting soggy.

Step 4: Fry to Golden Perfection

  1. Heat the Oil: Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about ½ inch. Heat over medium-high heat to 350-375°F (175-190°C). The oil is ready when a breadcrumb dropped in sizzles immediately.
  2. Fry in Batches: Carefully place a few cutlets in the hot oil, without crowding the pan. Fry for 2-4 minutes per side, until deep golden brown and crispy.
  3. Drain: Use tongs to transfer the finished cutlets back to the wire rack. Do not drain on paper towels, as this can create steam and make the bottom soggy. The rack keeps them crispy all over.

Step 5: Serve Immediately

  1. Sprinkle with a little flaky sea salt as soon as they come out of the oil.
  2. Serve hot with marinara sauce for dipping, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley and extra Parmesan.

Pro Tips for Ultimate Success

· The “Sweat” is Non-Negotiable: Skipping the salting step will result in watery, potentially bitter eggplant and a soggy crust.
· Panko is Key: Panko breadcrumbs are lighter and flakier than regular breadcrumbs, creating a much crispier, more textured crust.
· The “Dry Hand, Wet Hand” Method: Use one hand for the dry ingredients (flour and breadcrumbs) and the other for the wet egg. This prevents your fingers from becoming a clumpy mess.
· Don’t Crowd the Pan: Frying too many cutlets at once will drop the oil temperature, leading to greasy, oily results.
· Keep Warm in Oven: If making a large batch, you can keep finished cutlets crispy in a 250°F (120°C) oven on a wire rack set inside a baking sheet while you finish frying.

Air Fryer Method

For a healthier, equally crispy version:

  1. Preheat air fryer to 400°F (200°C).
  2. Spray or brush the breaded cutlets generously with oil on both sides.
  3. Air fry in a single layer for 10-14 minutes, flipping halfway through, until golden brown and crispy.

Enjoy your incredibly crispy, golden-brown eggplant cutlets! They’re a true vegetarian treat.

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