Breaded Eggplant Cutlets

Name: Breaded Eggplant Cutlets
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Eggplant 1.75 lbs; Salted capers desalted 1 tbsp; Basil to taste; Maldon salt to taste; Type 00 flour 0.8 cup; Eggs 4; Breadcrumbs 3 &frac13; cups; Peanut seed oil 8 ½ cups; Whole milk 1 ¾ cup; Sunflower seed oil 0.9 cup; Garlic 5 cloves; Fine salt to taste; Mayonnaise 4 tbsp; Chili paste 1 tsp

it es fr br de

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Breaded eggplant cutlets, straight from the lively kitchens of Southern Italy, are where classic recipes get a fresh, unexpected twist. Breaded eggplant cutlets are all about playing with expectations. They look just like meat cutlets, but nope, it’s eggplant all the way. And hey, the stem sticks out like a little ‘bone’—pretty clever, right? You bite in and get this crispy golden outside that shatters, while the inside stays tender and just melts away. Really good stuff. It’s like the cool cousin to the usual breaded eggplant you find in eggplant parmesan, but with a modern street food vibe.

The fun part? Pairing them with creamy homemade aioli and a fiery chili pepper sauce. Seriously good. These dips pack those bold Mediterranean flavors, like the ones you find in Campania and Sicily. And the way the moist eggplant soaks up all that flavor? So so tasty. Every bite is a mix of crunch and softness that keeps things interesting.

Thing is, unlike some heavy fried food, these baked eggplant cutlets stay light. They're also pretty simple to make. Folks in Southern Italy love showcasing local veggies with simple tricks. You see lots of eggplant recipes, but this one? It really stands out. The trick is in the breading: a good crust that gets golden and crispy with just a touch of oil, so it’s not greasy. Super tasty. These are awesome as a vegetarian main dish or as fun finger food at a party.

And the sauce? The homemade aioli adds a smooth, tangy finish, while the chili sauce gives that zippy kick you didn’t know you needed with crispy eggplant. Whether you’re having a modern Italian street food night or just want to try something creative and meat-free, this dish brings a playful look and loads of flavor. Really, it’s about enjoying the balance—crispy edges, soft insides, and those bold dips that make each bite pop. For sure. That’s the true spirit of Southern Italian cooking: simple, clever, and always fun. And these eggplant cutlets capture the core of Italian ingenuity and culinary delight.

INGREDIENTS

Eggplant 1.75 lbs (800 g)

Salted capers 1 tbsp (20 g) - desalted

Basil to taste

Maldon salt to taste

for breading: Type 00 flour 0.8 cup (100 g); Eggs 4; Breadcrumbs 3 ⅓ cups (400 g)

for frying: Peanut seed oil 8 ½ cups (2 l)

for aioli sauce: Whole milk 1 ¾ cup (400 g); Sunflower seed oil 0.9 cup (200 g); Garlic 5 cloves; Fine salt to taste

for chili sauce: Mayonnaise 4 tbsp (60 g); Chili paste 1 tsp (5 g)

Preparation

How to prepare Breaded Eggplant Cutlets

To prepare the breaded eggplant cutlets, start with the aioli sauce: peel the garlic cloves and remove the central core 1. Pour 100 ml of milk into a saucepan 2 along with the garlic cloves 3.

Bring to a boil, then drain them 4. Repeat this procedure 2 more times, replacing the milk each time. Finally, transfer the cloves to a jug 5, add the remaining 100 ml of milk 6, and salt.

Start blending with an immersion blender, pouring the oil in a thin stream 7 until you achieve a mayonnaise-like consistency 8. Transfer the sauce to a piping bag and store in the fridge. Now move on to the chili sauce: in a bowl, combine the mayonnaise with the chili paste 9.

Mix 10, transfer to another piping bag 11, and store in the fridge. Now move on to the eggplants: remove the side ends, then cut them into 4 slices, keeping them attached to the stem 12.

Open the slices like a fan 13 and gently flatten them with a meat pounder 14. First, coat them in flour 15.

Then dip them in the beaten egg 16 and finally cover them with breadcrumbs 17. Now heat the vegetable oil in a saucepan for frying, and once it reaches 356°F, immerse the breaded eggplant 18.

Fry for about 7 minutes per side 19, until golden. Drain 20 on absorbent paper to remove the excess oil 21.

Plate the fried eggplants and season with Maldon salt flakes, then with dollops of aioli sauce and chili sauce. Complete with capers and fresh basil leaves: your eggplant cutlets are ready to be served 34!