2 Reviews of Oven-Fried Eggplant Cutlets

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!

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!