Breaded Eggplant Cutlet
The breaded eggplant cutlet is a kind of variation of a recipe that you have already shown to love on the blog. If you've tried my classic eggplant cutlet, here you will find the same soft texture inside and crispy outside, but with an important difference: this version is completely plant-based because the breading is prepared without eggs. The idea is directly inspired by a recipe by Tirmagno, a creator who is very popular on social media for his creative and flavorful dishes.
In this case as well, the eggplant is cooked before being breaded, so that it obtains a very tender texture. The coating with cornflakes gives an incredibly irresistible crispiness, while the tomato sauce rich in olives and capers completes the dish with a Mediterranean touch. Perfect for those who follow a plant-based diet or simply want to try a different version than usual, this recipe is sure to win over all eggplant lovers.
Instructions
- 1
First wash the eggplants well, wrap them in aluminum foil, place them on a baking sheet and bake for 30 minutes at 190°C in a preheated oven.
- 2
In the meantime, trim the cherry tomatoes and cut them in half, then pit the olives.
- 3
Heat some oil with garlic in a saucepan, add the cherry tomatoes and olives, also add the rinsed capers and tomato puree. Let it cook for 10 minutes, then season with salt, add some oregano and cook for another 5 minutes, finally remove the garlic.
- 4
Once the eggplants are cooked, let them cool slightly in the foil before opening it and peeling them.
- 5
Meanwhile, prepare a batter by mixing flour, salt, paprika, and herbs in a bowl. Then incorporate the cold beer, stirring well with whisks to obtain a smooth mixture.
- 6
Place the cornflakes on a large plate and crush them roughly.
- 7
After peeling the eggplant, flatten it to open it like a fan, then pass it first through the batter and then through the cornflakes. Place the cutlets on a baking sheet lined with parchment paper and bake for 15-20 minutes in a preheated oven at 200°C (or fry them in hot vegetable oil if you prefer).
- 8
The breaded eggplant cutlet is ready, all that remains is to serve it on a bed of tomato and olive sauce and enjoy.
I absolutely love how the cornflakes create such an intense crunch; it's a much more modern, crispy take compared to the traditional Italian breadcrumb method. This plant-based approach is surprisingly satisfying and savory, especially when paired with that tangy tomato sauce. You really can't beat this level of texture!
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