Crispy Baked Eggplant Parmesan Cutlets
Transform your eggplant experience with these Crispy Baked Eggplant Parmesan Cutlets! This delightful dish boasts a crunchy, flavorful coating that even the pickiest eaters will adore, making it a family favorite—perfect for all ages, even the grandkids! By mixing classic romano or parmesan cheese into the breadcrumbs, each bite becomes a savory explosion. Feel free to experiment with other cheese varieties like shredded cheddar or mozzarella for additional richness. Simply prepare the slices, coat them, and bake—easy, healthy, and irresistibly delicious!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Mayonnaise
3 tablespoons (None)
Water
1 tablespoon (None)
Lemon juice
2 tablespoons (Freshly squeezed)
Garlic
1/2 teaspoon (Minced or finely chopped)
Sharp romano or parmesan cheese
6 tablespoons (Grated)
Italian seasoned breadcrumbs
6 tablespoons (None)
Medium eggplant
1 (Unpeeled and sliced)
Instructions
1
Preheat your oven to a blazing 450°F (232°C).
2
Prepare a shallow baking pan by spraying it with cooking spray or lightly coating it with cooking oil to prevent sticking.
3
In a shallow dish, blend together the mayonnaise, water, lemon juice, and garlic until smooth and well-combined.
4
In another shallow dish, mix the grated cheese and Italian seasoned breadcrumbs thoroughly.
5
Trim the ends off the eggplant and discard them.
6
Slice the eggplant into approximately 3/4-inch thick rounds, leaving the skin on for added texture and nutrients.
7
Carefully dip each eggplant slice into the mayo mixture, ensuring both sides are evenly coated.
8
Next, press each coated slice into the cheese and breadcrumb mixture, making sure to firmly adhere the crumb mixture to both sides.
9
Arrange the coated eggplant slices in a single layer on the prepared baking sheet.
10
Place the baking pan on the bottom shelf of the preheated oven. Bake the eggplant cutlets uncovered for 5 minutes.
11
After 5 minutes, carefully flip each slice using a spatula for even cooking. Continue to bake for another 5 minutes or until the coating is golden brown, crispy, and the eggplant is tender.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Crispy Baked Eggplant Parmesan Cutlets.
At what temperature should I preheat the oven?
450°F (232°C).
How thick should I slice the eggplant?
Approximately 3/4-inch thick rounds.
Should the eggplant be peeled?
No, leave the skin on for added texture and nutrients.
What ingredients are in the liquid coating mixture?
Mayonnaise, water, lemon juice, and minced garlic.
What goes into the dry breading mixture?
Grated romano or parmesan cheese and Italian seasoned breadcrumbs.
How long do I bake the eggplant cutlets?
Bake for 5 minutes on one side, then flip and bake for another 5 minutes.
Where in the oven should I place the baking pan?
On the bottom shelf of the preheated oven.
Is this recipe vegetarian?
Yes, it is a vegetarian-friendly vegetable dish.
How do I prepare the baking pan?
Spray it with cooking spray or lightly coat it with cooking oil to prevent sticking.
Can I use different types of cheese?
Yes, you can experiment with shredded cheddar or mozzarella for additional richness.
How much mayonnaise is needed?
3 tablespoons of mayonnaise.
What size eggplant should I use?
One medium eggplant.
What type of breadcrumbs are recommended?
Italian seasoned breadcrumbs.
Do I need to cover the eggplant while baking?
No, bake the eggplant cutlets uncovered.
How do I know when the eggplant is done?
When the coating is golden brown and crispy, and the eggplant is tender.
How much lemon juice is required?
2 tablespoons of freshly squeezed lemon juice.
How much garlic is used in the recipe?
1/2 teaspoon of minced or finely chopped garlic.
How many ingredients are in this recipe?
There are 7 ingredients in total.
Is this recipe suitable for kids?
Yes, it is described as a family favorite even for grandkids.
How much cheese is used in the crumb mixture?
6 tablespoons of grated romano or parmesan cheese.
What preparation is needed for the eggplant ends?
Trim the ends off and discard them before slicing.
Can I use a spatula to flip the eggplant?
Yes, use a spatula to carefully flip each slice after 5 minutes.
What is the purpose of the water in the recipe?
One tablespoon of water is blended with the mayo and lemon juice to create the coating mixture.
Is this dish fried in oil?
No, it is an oven-fried or baked alternative to traditional frying.
What category of cuisine does this fall under?
It is categorized as Italian cuisine.
Is the eggplant baked on a single layer?
Yes, arrange the coated slices in a single layer on the baking sheet.
What makes this recipe 'healthy'?
It is baked rather than deep-fried and uses vegetable-based ingredients.
How many tablespoons of breadcrumbs are needed?
6 tablespoons of Italian seasoned breadcrumbs.
Can I make this with freshly squeezed lemon juice?
Yes, the recipe specifically suggests 2 tablespoons of freshly squeezed lemon juice.