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For the Eggplant Cutlets:
2 Small Japanese Eggplants, thinly sliced
2 cups of Panko breadcrumbs
1 tablespoon of grated Parmesan cheese
1/4 tsp of dried oregano
1/4 tsp of dried basil
1/8 tsp of garlic salt
1 cup of all-purpose flour
1 large egg, whipped by hand for a few seconds
Oil, as needed, for frying (enough to fill a large frying pan about 1-2 inches deep)
Set out three shallow bowls, one with flour, one with egg, and one with breadcrumbs, herbs, cheese, and garlic salt.
Prepare a baking tray by lining it with parchement paper. Add eggplant sliced to a colander and season with kosher salt. Let sit for about 15 minutes. Dab away any moisture that is on the surface of the eggplant, then begin the breading procedure.
Take each eggplant slice and coat in flour (shaking off excess), egg white and finally the Panko mix. Set coated eggplant on prepared baking sheet.
Heat oil in a large deep sided frying pan over medium heat. Once shimmering, add a layer of eggplant and fry for about 1-2 minutes on each side, or until golden brown. Let drain on a paper towel lined plate before serving
To Serve in Salad:
Layer tomatoes and mozzarella on a large platter and drizzle with olive oil and season with salt and pepper. Top with eggplant parmesan and finish with fresh basil.