Baked Breaded Eggplant Cutlets
One of my best non-recipe experiments in the past year or so was my eggplant parmesan-inspired dish. The title of this post is the closest I could come to an appropriate name for them. I think it fits pretty well.
As the story goes, I had an eggplant, and I was thinking of just roasting it, but then I decided I really wanted to bread something, and eggplant would work perfectly! I sliced the eggplant into slices of fairly even thickness, although they were not exact, because if I don’t like going to the effort of using recipes, you can bet that I don’t usually bother to chop or slice things exactly evenly. Once sliced, I put the pieces through a typical dredging (flour, egg, breadcrumbs) and laid them on a foil-lined baking sheet.
The breadcrumbs I used were seasoned, and I believe they also contained cheese. I then mixed in some parmesan cheese (the crumbly kind) to make it even cheesier. I drizzled olive oil on top of each piece, trying to be liberal with it without drowning them. The point was to make them nice and brown on top, not to make them soggy.
Side note: I think it would certainly be possible to eliminate the cheese and egg from this recipe and make it vegan! (Is there a vegan egg substitute?) It should still be pretty tasty.
The whole baking sheet when into the oven, somewhere around 400 degrees, for 20-30 minutes (I honestly can’t remember now), until they were nice and browned on top. If you decide to try this, they’re done when they look done. Eggplant doesn’t take that long to cook.
In plating, I decided to top them with a little of tomato sauce from what I think was the best batch I’ve ever made (it seems the secret is adding more salt). Overall, I’d say they came out perfect. The one complaint is that they cool pretty quickly. Luckily, they still taste good that way.
Forgive the photo quality. I’d love it if there was a really clear picture of this, but it’s pretty hard to to that with my phone’s camera. In any case, this should give you an idea of the resulting product. I ate it for dinner, as well as some quickly pan-fried slices of the same eggplant that wouldn’t fit on the baking sheet, but I think it could also be a great appetizer for a dinner party. Whenever you decide to eat it, just remember to try to get it crisp! It just adds a little extra something.
Posted on September 23, 2014, in Food and Drink, Non-recipes and tagged breaded, cooking, dinner, eggplant, Food and Drink, Italian, Lunch, parmesan, vegetarian, without recipe. Bookmark the permalink. Leave a comment.