SAEDNEWS: Italian Eggplant Cutlets are a delicious and simple dish with fans around the world. These cutlets, flavored with savory eggplant and cheese and served with a variety of sauces, make a complete and nutritious meal.
Cutlets are one of the most popular and delicious fast foods or finger foods in Iran and around the world. They can usually be served as a main dish, appetizer, travel food, or cold sandwich. Using various ingredients such as ground lamb or beef, chicken, fish, cheese, legumes, vegetables, and eggplant, you can prepare and enjoy different types of cutlets.
Eggplant cutlet is one of the tastiest types of cutlets, and there are several recipes for making it. You can make eggplant cutlets using raw eggplant, grilled eggplant, eggplant with ground meat, or eggplant without ground meat. Italian eggplant cutlets are among the most popular, as they include pizza cheese in their preparation. If you enjoy the taste of pizza cheese and Italian cuisine, follow this section of Namnak cooking tutorials.
Follow these steps to make Italian-style eggplant cutlets in the oven.
Ingredients for Eggplant Cutlets
Ingredient | Quantity |
|---|---|
Eggplants | 3 |
Salt | As needed |
Cherry tomatoes | 700 g |
Basil leaves | As needed |
Parmesan cheese | As needed |
Garlic | 1 clove |
Almonds | 10 |
Salt, pepper, olive oil | As needed |
Instructions
Slice 3 eggplants horizontally in layers.
Do not peel the eggplants; only remove the stem.
Sprinkle salt on them and let sit for 15 minutes to remove bitterness.
Prepare 700 g cherry tomatoes and cut them in half.
Wipe off excess water and salt from the eggplants.
Arrange the eggplants neatly on a baking sheet lined with parchment paper.
Drizzle a little salt and olive oil on top.
Place the eggplants in the oven.
On another tray, place the halved cherry tomatoes and put them in the oven as well.
Preheat the oven to 200°C (392°F).
Bake the eggplants for 20 minutes and the tomatoes for 15 minutes.
Remove the tomatoes, place them in a food processor, and add a few basil leaves.
Grate Parmesan cheese and add it to the mixture.
Add 1 clove of garlic and 10 almonds to the mixture.
Season with salt, pepper, and olive oil and mix everything together.
Take a frying pan, pour a little oil, and spread it evenly.
Arrange the baked eggplants in the pan.
Pour the prepared sauce over the eggplants, ensuring all pieces are coated.
Add some of your favorite cheese (pizza cheese is usually used) on top.
Sprinkle Parmesan cheese for additional flavor; you can even use two types of cheese.
Repeat layering eggplants, sauce, and cheese until all ingredients are used.
Bake the pan in the oven at 190°C (374°F) for 20–25 minutes.
After this time, your dish is ready.
Ingredients
Ingredient | Quantity |
|---|---|
Medium eggplants | 3 |
Flour | 1 cup |
Salt & black pepper | As needed |
Eggs | 2 |
Crushed baguette | 1.5 cups |
Parmesan cheese | 1/3 cup |
Fresh chopped parsley | 1/4 cup |
Olive oil | 1 cup |
Lemon | For serving |
Instructions
Peel the eggplants and slice them into rings.
Crack the eggs in a bowl and beat well.
Pour some flour into a separate bowl.
Heat oil in a frying pan.
Coat the eggplant slices in flour, then dip in the egg, and finally coat with breadcrumbs. Fry in hot oil.
Arrange all fried eggplants on a serving plate.
Sprinkle cheese and chopped parsley on top.
Serve with lemon slices.
Ingredients
Ingredient | Quantity |
|---|---|
Eggplants | 2 |
Salt & pepper | As needed |
Onion | 1 |
Cherry tomatoes | 8 |
Garlic | 1 clove |
Ricotta cheese | 4 tbsp |
Tomato puree | 1 cup |
Parmesan cheese | As needed |
Basil leaves | A few |
Instructions
Slice 2 eggplants into rings (peeling is optional).
Sprinkle salt and let sit for 10 minutes to remove bitterness; pat dry.
Heat a frying pan, add a little oil, and arrange eggplant slices.
Season with salt and pepper, and fry both sides until golden brown. Remove and place on a plate.
Dice an onion and sauté in a little oil for about 5 minutes.
Quarter 8 cherry tomatoes and mince 1 garlic clove. Add garlic to the onion, then immediately add tomatoes. Cook for 5 minutes.
Add 1 cup of tomato puree, salt, pepper, and a little water. Cover and cook for 10–15 minutes.
Stir in 4 tablespoons of ricotta cheese and some Parmesan cheese.
Add the fried eggplants and a few basil leaves.
Drizzle a little olive oil and mix so the sauce coats the eggplants.
For extra flavor, place a round flatbread in the pan to warm slightly. Slice into quarters and serve the eggplants inside the bread.
Additional Notes on Eggplant Cutlets (Italian Style)
Preparation time: ~30 minutes
Cooking and waiting time: ~15 minutes
Can be served as lunch, dinner, appetizer, or during Ramadan for Iftar.
Recipe quantities are suitable for 2 servings.
