Breaded Eggplant Cutlets

Breaded Eggplant Cutlets
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  • Salt and pepper
  • Olive oil
  • 1 cup coarse homemade bread crumbs, fresh or dried
  • 2 large eggs
  • 2 lb. small eggplants
  • 1-½ cups milk
  • ½ cup all-purpose flour

Peel the eggplants and cut into 1/2-inch slices. Season on both sides with salt and pepper. Put the flour on a plate. Beat the eggs and milk together in a shallow bowl. Sprinkle a baking sheet generously with about half of the bread crumbs. Dip each slice of eggplant in the flour, then submerge ...

View full recipe at Fine Cooking


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