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Nutrition Facts
Serving Size 1 (127g) Recipe makes 6 servings
Calories 135
Calories from Fat 61		(45%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 353mg		14%
Potassium 247mg		7%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 3.5g	13%
	Sugars 3.3g
Protein 6.6g		13%
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Oven-Fried Eggplant Cutlets

Recipe #243084 | 20 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: donnie27
Jul 29, 2007

I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.

SERVES 6 (change servings and units)

Ingredients

3 tablespoons mayonnaise
1 tablespoon water
2 tablespoons lemon juice
1/2 teaspoon garlic
6 tablespoons sharp romano cheese, grated or parmesan cheese
6 tablespoons Italian seasoned breadcrumbs
1 medium size eggplant, unpeeled

Directions

1
Preheat oven to very hot (450 degrees Fahrenheit).
2
Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
3
Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
4
Combine cheese and breadcrumbs in another dish.
5
Trim and discard ends of eggplant.
6
Cut the eggplant horizontally into 3/4 inch slices.
7
Dip each slice into the mayo mixture to coat both sides.
8
Press both sides into the crumb mixture, pressing to adhere the breading.
9
Arrange each crumb coated slice on the baking sheet.
10
Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
11
Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.

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Featured Reviews for This Recipe

From: HotPepperRosemaryJelly

On Dec 21, 2008

Hi there! I love eggplant. I make it the old Italian way, cuz that is the way I was taught to make it by a lovely lady who has passed away...It is very delicious, but yours sounds most interesting and less fattening and less mess! I will give it a go when my eggplants are ready this summer! I always set my egg plant slices on the counter and salt them on each side to take out the bitterness. Less sharpness in taste. That is the old Italian way! Just a suggestion I thought you might want to try! Thank you for the recipe! Jelly!

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From: WhoKnew?

On Jan 21, 2008

This was really delicious, and pretty guilt-free, too! My husband actually refuses to eat eggplant in any of its many forms, but when I hid it within this crunchy coating, it disappeared (& the next day, even the leftovers were gone)! Made exactly as written, though I did have to cook it much longer than stated in order to fully crisp & brown the coating--maybe 10-12 minutes per side. This would be a terrific side to a red-sauce pasta dish, and is a great way to look like you slaved in the kitchen!

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