Baked Eggplant Cutlets

By Tracy

8 Person

35 Minutes

46 Calories

Baked Eggplant Cutlets come out crispy and delicious without frying! Make a batch for eggplant parmesan, to make sandwiches, or just eat on their own. These delicious and easy breaded eggplant cutlets are a healthy way to make perfectly crispy eggplant in the oven every time. They are a great meatless alternative to classically baked chicken cutlets and also a great way to introduce eggplant to kids.

Ingredients

salt
2 egg whites
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 cup breadcrumbs
1 medium eggplant, sliced into 1/4 inch slices

Method

01

Preheat oven to 450 degrees F and place a large baking sheet into the oven to preheat as well. This helps the eggplant to crisp up right away.
02

Mix together the breadcrumbs, oregano, rosemary, basil, and black pepper. Beat the egg whites and set aside.
03

Slice your eggplant into 1/4 inch pieces. Then sprinkle with salt and let sit for at least 5 minutes on paper towels. This will help remove some of the moisture.
04

Pull out the baking sheet and spray with cooking spray. Dip the eggplant into the egg whites and then coat on both sides with the bread crumbs. Place onto the baking sheet. Repeat until all of the eggplants are done.
05

Bake for 15-20 minutes, flipping half way through. Let cool for 2-3 minutes and enjoy!

Related Tags

Baked Eggplant Cutlets

4.8

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Calorie 46 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

salt

2 egg whites

1/2 tsp. black pepper

1/2 tsp. dried rosemary

1/2 tsp. dried basil

1/2 tsp. oregano

1/2 cup breadcrumbs

1 medium eggplant, sliced into 1/4 inch slices

03 Method

Step 1

Preheat oven to 450 degrees F and place a large baking sheet into the oven to preheat as well. This helps the eggplant to crisp up right away.

Step 2

Mix together the breadcrumbs, oregano, rosemary, basil, and black pepper. Beat the egg whites and set aside.

Step 3

Slice your eggplant into 1/4 inch pieces. Then sprinkle with salt and let sit for at least 5 minutes on paper towels. This will help remove some of the moisture.

Step 4

Pull out the baking sheet and spray with cooking spray. Dip the eggplant into the egg whites and then coat on both sides with the bread crumbs. Place onto the baking sheet. Repeat until all of the eggplants are done.

Step 5

Bake for 15-20 minutes, flipping half way through. Let cool for 2-3 minutes and enjoy!

04 Author