Eggplant Cutlets By Charles

Prep Time
Cook Time
Ready In

"This recipe can be served as the main meal or as an appetizer to start off a dinner or cocktail party. Charles (aka; Chuckles) liked them so much, he went beyond the serving size....hahahaha."

Original is 4-6 servings


  • Serving Size: 1 (338.9 g)
  • Calories 604.5
  • Total Fat - 36.9 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 211.8 mg
  • Sodium - 1623 mg
  • Total Carbohydrate - 31.4 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.7 g
  • Protein - 37.5 g
  • Calcium - 1014.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.2 mg

Step by Step Method


Step 1

Place flour on a pie plate; set aside. On a second plate, combine bread crumbs, salt, and pepper; set aside. In a shallow bowl, beat eggs with a fork; set aside.

Step 2

Using a serrated knife, slice off the stem from the egg­plant and discard. Trim the bottom slightly to flatten it out. Slice the eggplant in between 1/4 - 1/2-inch. (Refer to NOTE below)

Step 3

Using one hand, dredge each slice in flour, then in the beaten egg. Let the excess egg drip off before finally dipping into the bread crumbs mixture, pressing to help it to all adhere evenly. Place on a clean tray or cookie sheet.

Step 4

In a large skillet over medium heat, heat 1/4 cup of oil. Using tongs, add cutlets as can fit in a single layer without overcrowding so they can sizzle and crisp up. Fry for approximately about 3-4 minutes, or until the undersides are golden brown. Flip the cutlets and cook for 3 or so minutes more, until golden brown. Transfer to a paper towel-lined tray or cookie sheet. Add additional oil to the skillet (1/4 cup or so) and cook the remaining eggplant.

Step 5

Preheat the oven (with the oven rack in the middle) to 350°.

Step 6

Arrange the cutlets in a single layer on a rimmed sheet pan. Top each with a slice of tomato, sprinkling of parmesan, a slice of the fresh mozza­rella, and an additional sprinkling of parmesan. Bake until the cheese is melted for about 10-15 minutes. Remove from oven and immediately scatter the fresh basil leaves over the tops and red pepper flakes (if using).

NOTE: Sometimes eggplant can be bitter depending on how long it's been on your counter, it's maturity, etc. The fresher the eggplant, the less likely it will be bitter, all depending on the variety. In any case, if you have time, lightly salt each side of the eggplant slices, placing them over a paper towel-lined cookie sheet. Let the eggplants sweat for approximately an hour or so. Once it has sweated, blot and wipe each slice before proceeding with the recipe as noted. Be careful not to oversalt to avoid the eggplant from tasting like a salt lick.


No special items needed.

1 Reviews

Daily Inspiration

We enjoyed these eggplant/tomato cutlets so much. The recipe is a little time-consuming, but so worth the effort. Made just as directed. I have leftovers too. This is such a nice change to the sauce covered eggplant parmesan -- they were so nice with the slice of tomato, parm and mozz. cheese on top. DH had 3 of them. : ) Definitely a keeper and a recipe I will make again.


(19 Nov 2020)

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