Crispy Eggplant Cutlets: A Vegetarian Delight with Mozzarella

Tips for the Best Crispy Eggplant Cutlets

• Prevent sogginess: To avoid soggy cutlets, you can salt the eggplant slices beforehand. Simply sprinkle salt over the slices, leave them on paper towels for 5–10 minutes to draw out excess moisture, then pat them dry before using. There is no need to soak the eggplants—this quick step is sufficient.
• Peel or not to peel: You can use either peeled or unpeeled eggplant. If you are using older, larger eggplants, it is advisable to peel them first, as the skin can become bitter or chewy. Younger, smaller eggplants have tender skin that can be left on.
• Baking option: If you prefer not to fry, these cutlets can be baked in the oven. Place them on a baking tray lined with parchment paper, spray lightly with cooking oil, and bake at 200°C (400°F) for 15–20 minutes, turning once, until golden and crisp.
• Air fryer method: For a lighter version, place the breaded cutlets in a single layer in the air fryer basket. Cook at 200°C (390°F) for approximately 10 minutes, turning halfway through, until crispy and golden.
• Vegan adaptation: To make this recipe vegan, simply omit the mozzarella and Parmesan, and replace the egg wash with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

Serving Suggestions

These crispy eggplant cutlets are wonderfully versatile. Serve them alongside Italian beef braciole or spaghetti Bolognese for a hearty meal, or keep it vegetarian by serving them on a bed of plain pasta with extra tomato sauce. They are also delicious with a simple side salad dressed with lemon vinaigrette, or even as a filling for a crusty sandwich.

Storage and Reheating

Eggplant cutlets can be stored in the refrigerator in an airtight container for up to 5 days. To reheat, place them on a baking sheet and warm in the oven at 180°C (350°F) for 10–15 minutes—this will help restore their crispness. While you can reheat them in the microwave, they will not retain their crunchy texture. Please note that these cutlets are not suitable for freezing, as they will become soggy upon thawing and reheating.