Crispy Pan-Seared Eggplant Cutlets
Crispy Pan-Seared Eggplant Cutlets feature thin eggplant slices coated in a Parmesan-breadcrumb crust that fries to a golden crunch while keeping the centers tender. The salty Parmesan, pepper, and a hint of garlic create a balanced, savory bite perfect for weeknight dinners or as a shareable appetizer. Serve hot with marinara, a squeeze of lemon, or alongside a simple salad.
- Prep10 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Combine the flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a gallon-size resealable plastic bag and shake to mix.
- 2
Heat the oil in a large skillet over medium heat.
- 3
Dredge a handful of eggplant slices in the flour mixture, add them to the hot oil, and cook until crisp and light brown, 2 to 3 minutes.
- 4
Flip and cook until the other side is browned, 1 to 2 minutes more.
- 5
Carefully remove the slices and transfer them to a plate or cooling rack; cover with paper towels.
- 6
Repeat with the remaining eggplant slices.
- Calories 260.56 kcal Moderate
- Protein 7.9 g Moderate
- Carbs 47.0 g Moderate
- Total Fat 3.1 g Low Source
- Saturated Fat 1.5 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 7.3 mg Low Source
- Sodium 272.28 mg Moderate
- Fiber 5.89 g Good Source
- Sugar 4.61 g Moderate
- Added Sugar 0.51 g Low Source
- Calcium 97.53 mg Low Source
- Iron 2.53 mg Moderate
- Potassium 169.13 mg Low Source
- Vitamin A 2.6 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄