Crispy Eggplant Cutlets: A Vegetarian Delight with Mozzarella
Ingredients
Canned tomatoes – 300g (1 can)
Olive oil – 2 tbsp (30 ml)
Garlic – 1 clove
Oregano – 1 tsp
Medium eggplants (aubergines) – 2
Parmesan cheese, grated – ¼ cup (30g)
Mozzarella – 2 balls (fresh)
Milk – ½ cup (120 ml)
Eggs – 2
Flour – as needed for dredging
Dried basil – 1 tsp
Breadcrumbs – as needed for coating
Oil, for frying
Method
In a medium pan, heat the olive oil over a medium heat. Add the garlic clove, smashed slightly to release its flavour, and cook for 1–2 minutes until fragrant. Pour in the canned tomatoes, add the oregano, and let the sauce simmer for approximately 10 minutes, stirring occasionally, until it has thickened slightly. Remove the garlic clove and set the sauce aside.
While the sauce is cooking, slice the eggplants into rounds approximately 1cm (½ inch) thick—do not make them too thin, as they need to hold the filling securely. Arrange the slices on a microwave-safe plate and microwave on high for 5–7 minutes, until they have softened and become pliable. Allow them to cool enough to handle.
In a shallow bowl, whisk together the eggs and milk until well combined. This will form your egg wash for breading.
To assemble the cutlets, place one eggplant slice on a clean work surface. Spread a tablespoon of the tomato sauce over the top, then add a slice of mozzarella. Sprinkle with some grated Parmesan and a pinch of dried basil. Top with a second eggplant slice to form a sandwich.
Prepare three shallow dishes: one with flour, one with the egg and milk mixture, and one with breadcrumbs. Dredge the assembled eggplant cutlet in the flour, shaking off any excess. Dip it into the egg wash, allowing any excess to drip off, then press it firmly into the breadcrumbs to coat evenly. For an extra-crispy crust, repeat the egg and breadcrumb coating one more time.
Heat oil in a large, deep skillet over a medium-high heat until it reaches approximately 175–180°C (350–360°F). Carefully place the breaded cutlets into the hot oil and fry for 4–5 minutes per side, or until golden brown and crisp. Drain on kitchen paper to remove excess oil.
Serve the cutlets immediately while they are hot and the cheese is beautifully melted and stringy.
