Crunchy Eggplant Cutlets, Breaded Fried Eggplant Slices, we love eggplant! This crunchy, breaded then fried, meaty eggplant recipe is one that you need to keep in your cooking arsenal. Not only are they delicious served as is, but eggplant cutlets can be used as a base for other great dishes, parmigiana to name one. One of the fundamental steps any time you use eggplant in a recipe is to salt the eggplant slices with course grain sea salt. This salting process eliminates excess water in the eggplant. I have been asked on several occasions if I rinse my eggplant after it has been salted, and my answer is that I do not. However, I am careful and usually do not add additional salt to the dish, for example when I am making eggplant parmigiana. In today’s recipe, I am breaking my rule, I am using imported sea salt flakes. These salt flakes are gently sprinkled over the fried eggplant, an important component to this dish. Try these lovely Crunchy Eggplant Cutlets, Breaded Fried Eggplant Slices, as a side, entree for a meatless meal or as a base for your next eggplant parmigiana. Let’s Cook!
Crunchy Eggplant Cutlets, Breaded Fried Eggplant Slices
- 2 large Eggplants, globe shaped
- 2 cups Breadcrumbs, plain fine
- 3 large Eggs
- 3/4 cup All purpose flour
- Vegetable oil, for frying
- Sea Salt, course ground for salting
- Sea Salt flakes for garnishing, sprinkling
Cut the eggplant into 3/4-1" slices, layer inside a colander, generously sprinkle with course sea salt. Let sit for about 1 hour
Create a space to bread your eggplant for easy cleanup, use either foil or parchment, mound the flour and breadcrumbs in two separate mounds.
In a shallow bowl, beat the eggs, set the bowl next to the breadcrumb and flour
In this order, dip the eggplant into the flour coating both sides, then dip into the egg batter, next and finally into the breadcrumbs, gently pressing the crumbs to the eggplant. The eggplant should nicely coat both sides. Continue this process until all the eggplant is breaded
When all the eggplant is breaded, using a skillet with high sides, for example a wok, or a pot, add the vegetable oil, making sure it is about 4-5 inches deep. Heat the oil until it is bubbling hot....never take you eyes off of hot oil!!
When oil is sufficiently hot,
gently add an amount of eggplant that will fit and float comfortably in the oil. Do not overcrowd.
Fry until brown on the first side, carefully turn and brown on the other side. The eggplant is cooked when it reaches a golden brown color.
Using caution, lift the hot eggplant out of the oil onto a plate covered with paper towel, let drain
Place the eggplant on a serving platter and sprinkle with sea salt flakes. Best eaten hot!
Some more Fried Vegetable and Meat Cutlet recipes to try