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
Units
Scale
- 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