Crispy Eggplant Cutlets

Crispy Eggplant Cutlets

Recipe by GenevaWatsonCourse: SidesCuisine: AmericanDifficulty: Easy

Ingredients

• 1 large eggplant

• 1 ounce Parmesan, ungrated

• 1 cup panko

• 1/3 cup all-purpose flour

• 2 large eggs

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon dried oregano

• 1/2 garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon hot paprika

• 1/3 cup canola oil

• 1/3 cup extra-virgin olive oil

• 1/4 teaspoon kosher salt, plus more to taste

Directions

• These eggplant cutlets take a few tips from eggplant Parm and the rest from KFC-style fried chicken (black pepper, oregano, garlic powder, onion powder, hot paprika).
• Salting eggplant slabs beforehand ensures a creamy interior and panko breadcrumbs keep things extra-crispy.

Sandwiches
Sourdough bread with lettuce, tomatoes, and mayo
Ciabatta with mozzarella, roasted peppers, and pesto
Baguette with spicy mayo, pickled vegetables, and cilantro

Salads
Caesar: romaine, white anchovies, capers, topped with chopped cutlets
Milanese: arugula, olive oil, lemon juice, Parmesan, all piled atop the hot cutlets
Cobb: swap out the chicken and use eggplant cutlets instead
Ranch: iceberg, carrots, radishes, and celery, topped with chopped cutlets

“Composed” Plates
Katsu-style: white rice, tonkatsu sauce, lemon wedges
Rigatoni with olive oil, tomatoes, garlic, and herbs, topped with chopped cutlets
Top with tomato sauce and mozzarella, broil, blanket with grated Parm
Cover in a mushroom-Marsala sauce and serve atop buttery spaghetti
Serve with coleslaw and bacon-sautéed kale or collards