Description
These crispy Sicilian-style breaded eggplant cutlets are coated in a flavorful Parmesan, garlic, and parsley breadcrumb mixture, then fried until golden brown. Perfect as an appetizer, side dish, or vegetarian main course.
Ingredients
Scale
- 2 large eggplants
- Salt and black pepper, to taste
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 bunch fresh parsley, finely chopped
- 2 eggs, beaten
- Oil for frying
Instructions
- Peel and slice the eggplants into rounds.
- Layer the eggplant slices in a colander, sprinkling salt between each layer. Place a weight on top and let drain for 1 hour.
- Rinse the eggplant under cold water and pat dry thoroughly.
- In a bowl, combine breadcrumbs, Parmesan cheese, garlic, parsley, salt, and black pepper.
- Beat the eggs in a separate bowl.
- Dip each eggplant slice into the beaten egg, then coat with the breadcrumb mixture.
- Heat oil to 340–355°F (170–180°C) in a frying pan.
- Fry the eggplant slices in batches until golden brown on both sides.
- Transfer to paper towels to drain excess oil.
- Serve immediately while hot and crispy.
Notes
Salting the eggplant helps remove excess moisture and reduces bitterness.
Do not overcrowd the pan, as this lowers the oil temperature.
For oven-baked eggplant, bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
For air fryer eggplant, cook at 370°F (200°C) for 8 minutes, turning halfway through cooking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 278kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 93 mg