Crispy Breaded Eggplant Cutlets

Ingredients

• Eggplant1/2 count (250 g)
• Milk3 tablespoon (45 ml)
• Breadcrumbs3 tablespoon (42 g)
• Mozzarella Cheese1 slice (25 g)
• Tomato2 slice (20 g)
• Oregano1 pinch (1 g)

Instructions

1. 1

   Step 1

   Prick the eggplant with a fork or knife several times and bake for 30 minutes at 392 °F (200 °C). You can also use an air fryer.

2. 2

   Step 2

   Peel and flatten with a rolling pin. Season with salt and pepper.

3. 3

   Step 3

   Dip the eggplant in milk and then in breadcrumbs. Place in the air fryer (or oven) at 392 °F (200 °C) for 15 - 20 minutes until both sides are browned.

4. 4

   Step 4

   Once done, add the cheese, tomato slices, sprinkle oregano and cook for 2 more minutes.

5. 5

   Step 5

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crispy Breaded Eggplant Cutlets can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.