The English Post

Eggplant cutlets

Written by Veronica Lavenia

Eggplant cutlets are a triumph and favourite ingredient of Italian cuisine. Fried or baked, there are dozens of recipes that you can prepare while they are in season.

Eggplant cutlets are 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.

Eggplant cutlets: Ingredients

Makes about 15 cutlets

2 large organic eggplants (aubergines), sliced

Pinch of sea salt

100 g (31/2 oz) brown rice flour

1 large egg

100 g (31/2 oz) breadcrumbs

Extra virgin olive oil, to taste


Eggplant cutlets: Method

  1. Soak the eggplant in water for 30 minutes.
  2. Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.
  3. In three separate dishes, place the flour, breadcrumbs and eggs.
  4. Drain the eggplants and pat dry with paper towel. Dip each eggplant slice in the flour, then the eggs and then in the breadcrumbs.
  5. Arrange the eggplant on the baking tray.
  6. Bake for 25 minutes, or until golden.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.