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Eggplant Cutlets


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  • 1 very large eggplant, cut into 12 half-inch slices
  • Batter
  • 1 c. mayo
  • 1 T. red curry pate
  • Mix well and set aside.
  • Breading
  • 6 c. panko bread crubs
  • 1/2 nutritional yeast flakes
  • 2 T. onion powder
  • 1/2 t garlic powder
  • salt to taste
  • Combine.



Step 1

Preheat oven to 350. Grease a 10 X 15 inch sheet panwith nonstick spray. Place eggplant slice in batter and turn to coat both sides. Remove slice wit a fork and set in breading mix, scoop crumbs over and sround eggplant to cover completely and press lightly to coat sides and edges well. There should be no eggplant visible. Remove eggplant and place on baking sheet, repeat process with remaining slices.

Bake eggplant cutlets for 25 minutes and remove from oven. Using a flat spatula carefully flipslices,then return to the oven and bake 20 minutes longer. Serve immediately with heirloom tomato sauce and hot, buttered angel hair pasta.


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