Top with another slice of eggplant. Dip the eggplants in flour, dip them in egg and then coat them in breadcrumbs. Repeat the coating with egg and breadcrumbs one more time.
Fry the eggplants in the preheated oil for 4-5 minutes, until golden brown. Serve immediately.
Tips for making crispy eggplant cutlets
If you don’t like frying, you can cook these eggplant cutlets in the oven. Place them on a baking tray, drizzle with cooking spray and bake at 200°C for 15-20 minutes.
You can use both peeled and unpeeled eggplants. If you are using older, larger eggplants, you may want to peel them first, otherwise they may become bitter or chewy.
You can also make them in the Airfryer! Place the eggplant cutlets in a single layer in the Airfryer basket. Cook at 180°C for about 10 minutes.
To prevent them from becoming soggy, it is advisable to salt the eggplant first. Simply sprinkle them with salt and leave them on kitchen paper for about 5-10 minutes. Pat dry and use in the recipe. You do not need to soak them.
To make them vegan, skip the mozzarella and parmesan and use flaxseed liquid instead of eggs.
How to serve crispy eggplant cutlets
Serve these crispy eggplant cutlets with Italian beef chops or spaghetti bolognese, or if you want to stay vegetarian, serve them on a bed of plain pasta. They are also delicious served with a simple side salad.
How to store eggplant escalopes
Eggplant escalopes can be stored in the refrigerator (in an airtight container) for up to 5 days. To reheat, place the baking sheet on a baking tray and bake in the oven at 180°C for 10-15 minutes. You can also reheat them in the microwave, but they may not be as crispy.
Can you freeze eggplant escalopes?
Eggplant escalopes are not suitable for freezing as they will become soggy.
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