Crispy aubergine cutlets

Crispy aubergine cutlets


2 people made this

About this recipe: Looking for a tasty meat-free main? This is a simple way to prepare aubergine, similar to pan fried meat cutlets. It also works as a veggie side dish.

Deborah Lo Scalzo

Serves: 4 

  • 2 large aubergines
  • 2 eggs
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons grated Pecorino Romano cheese
  • plain flour, as needed
  • dried breadcrumbs, as needed
  • oil, for frying
  • 2 to 3 small mint leaves

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Using a sharp knife, remove strips of the aubergine peel so that the aubergines will look 'striped'. Then slice the aubergines in 1cm thick slices.
  2. Beat the eggs with salt, pepper and the grated cheese. Dredge the aubergine slices in the flour, then in the beaten egg and lastly in the breadcrumbs.
  3. Heat oil in a deep frying pan. When the oil is hot but not smoking, fry the aubergine slices, about 5 minutes per side.
  4. Use kitchen paper to absorb the oil from the fried aubergines before serving them hot with a sprinkling of mint leaves.


You can use grated Parmesan or Grana Padano if you don't have Pecorino.
Don't overcrowd the pan when frying the aubergine; if necessary, fry in batches. You can keep the aubergine warm in a low oven while you fry the remaining aubergine.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate