Crisp Panko-Coated Eggplant Cutlets Recipe

Crisp Panko-Coated Eggplant Cutlets Recipe

Ingredients

Makes 4 To 6 Servings

• 1 large eggplant (about 1¾ pounds)
• 2 large eggs
• 1 teaspoon water
• 1 cup panko (japanese-style breadcrumbs-see chicken, fish, and meat)
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 to 4 tablespoons olive oil

Method

1. Preheat the oven to 250°f
2. Set up a rack in a baking tray on which you can put the cooked cutlets
3. Slice off and discard the eggplant top and bottom
4. Use a sharp knife to cut the eggplant crosswise into ½-inch-thick slices
5. You should end up with 12 to 14 rounds
6. Break the eggs into a pie pan, then beat with a fork or a small whisk, adding the teaspoon of water as you go
7. When the eggs become smooth, stop beating and set aside
8. Combine the panko, salt, and pepper on a dinner plate
9. Have a second dinner plate (or two) ready to hold the coated eggplant slices
10. Have some damp paper towels ready, as well, to wipe your hands as needed
11. One at a time, dip the eggplant slices into the egg and then let any excess egg drip off back into the pie pan
12. Put the moistened slice into the panko mixture, pressing it down firmly so the crumbs will adhere
13. Then turn it over, and press the second side into the crumbs until it becomes completely coated all over
14. Shake off any extra panko mixture, and transfer the coated slice to the clean plate
15. Place a large (10-to 12-inch) heavy skillet over medium heat
16. After about a minute, add about a tablespoon of the olive oil and swirl to coat the pan
17. Carefully transfer the coated eggplant slices (as many as will fit in a single layer) to the hot pan
18. Cook, undisturbed, for 4 to 5 minutes, or until golden brown on the bottom
19. Use a metal spatula to carefully loosen each piece, keeping its coating intact (you don’t want to lose any of it to the pan)
20. Flip it over, and cook on the second side for 4 to 5 minutes, until the coating is evenly golden all over and the eggplant is fork-tender
21. Transfer the cooked slices to the rack in the baking tray, and put the tray in the oven to keep them warm while you repeat the cooking process with the remaining slices
22. Serve as soon as possible

Full List of Vegetarian Recipes
Full List of Eggplant Recipes