Crispy Parmesan Eggplant Cutlets Recipe

About this recipe

A delightful vegetarian twist on a classic Milanese dish, featuring crispy breaded eggplant cutlets with a golden Parmesan crust. Perfect for a satisfying dinner.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500G Two Chicks Free Range Liquid Egg White
• - Filippo Berio Garlic Flavoured Olive Oil
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 350G Natoora Large New Season Unwaxed Lemons
• - Tata Salt
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Slice the eggplant into 1/2-inch thick rounds and sprinkle both sides with salt. Let them sit for 10 minutes, then pat dry with a paper towel.
2. 2. In a bowl, beat the egg whites until frothy.
3. 3. On a plate, mix the panko breadcrumbs and grated Parmesan cheese until evenly combined.
4. 4. Dip each eggplant slice into the egg whites, ensuring it is fully coated, then press it into the panko breadcrumb mixture to coat both sides.
5. 5. Heat the olive oil in a skillet over medium-high heat. Fry the breaded eggplant slices for 2 to 3 minutes on each side, or until golden brown and crispy.
6. 6. Transfer the cooked eggplant cutlets to a plate lined with paper towels to drain excess oil.
7. 7. Serve the crispy eggplant cutlets warm, with a wedge of lemon on the side for a fresh, zesty finish.