A favorite Italian summer ingredient, eggplant can be baked and served on its own or in a sandwich with fresh tomatoes and basil.
G. Giustolisi
Summer eggplants are a triumph and favorite ingredient of Italian cuisine. Fried or baked, there are dozens the recipes that you can prepare while they are in season. 
This is a very simple idea for a delicious side dish but is also an excellent solution for filling sandwiches. Baked and breaded, the eggplant is beautiful when served with bright tomatoes and fresh basil.
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Crispy Baked Eggplant Cutlets
- Total Time: 105 minutes
- Yield: 4 servings 1x
Description
Enjoy a lighter take on a classic with these crispy baked eggplant cutlets. A simple breading process results in a golden, crunchy exterior and a tender inside, perfect as a main or side dish.
Ingredients
- 2 large organic eggplants
- Pinch of sea salt
- 100 g (3.5 oz) brown rice flour
- 1 large egg
- 100 g (3.5 oz) breadcrumbs
- Extra virgin olive oil to taste
Instructions
- Slice the eggplant and put it to soak in water for 30 minutes. In three separate dishes, place the flour, breadcrumbs, and eggs. Dry the slices and coat each one in the flour, then in the eggs, and finally in the breadcrumbs.
- Line a baking sheet with parchment paper, drizzle with a little olive oil, and arrange the breaded eggplant cutlets.
- Bake at 180°C (350°F) for 25 to 30 minutes, or until golden and crispy.
- Prep Time: 55 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
What type of eggplant should I use for this recipe?
For the best results, use G. Giustolisi Summer eggplants, as they are known for their flavor and texture in Italian cuisine.
How should I prepare the eggplant before baking?
Slice the eggplant and consider salting it for about 30 minutes to draw out excess moisture and bitterness before breading and baking.
Can I add other toppings to the baked eggplant?
Absolutely! You can top the baked eggplant with fresh tomatoes and basil for added flavor and a beautiful presentation.
