These Crispy Eggplant Cutlets are completely crunchy on the surface and tender and on the within. The right texture is achieved by combining common breadcrumbs, panko and parmesan cheese. Take pleasure in these with sauce, serve them over salads and pasta dishes, or add them to sandwiches, pizzas, and even use them as the bottom for an eggplant parmigiana.
Components
- 2 medium-sized eggplants
- ½ cup flour
- 2 eggs
- 1 cup breadcrumbs
- 1 cup panko
- ½ cup Parmesan cheese
- 2 tsp salt, divided
- avocado oil for frying
Directions
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Lower off the highest of the eggplant. Use a peeler to take away the pores and skin. Lower the eggplant lengthwise into ¼ inch thick slices.
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Sprinkle either side of every eggplant slice with salt. Line a sheet pan with paper towels. Organize the eggplant slices in a single layer. Enable to sit down whilst you prep the remainder of the substances.
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Combine flour and ½ tsp salt in a shallow dish.
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Whisk eggs in a second shallow dish
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Mix breadcrumbs, panko, parmesan cheese and 1 ½ tsp salt in a 3rd shallow dish.
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Press and gently squeeze every bit of eggplant to take away extra liquid.
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Dredge every eggplant slice in flour, tapping off any extra flour, then coat in egg, and eventually cowl within the breadcrumb combination.
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Press the breadcrumb combination into the eggplant on either side (this helps preserve them crispy)
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Warmth sufficient oil simply to coat the underside of a big skillet to 350 levels.
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Fry the eggplant for a couple of minutes on all sides, till golden.
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Switch the fried eggplant to a paper towel–lined plate to soak up any further grease, then switch to a wire rack to remain crispy.
