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Let's Make Baked Eggplant Cutlets
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The best crispy baked eggplant cutlets. Eat them as a main dish, side dish, stuffed into a sandwich, or made into the best eggplant parmesan.
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  • 1 medium eggplant, sliced into 1/4 inch slices
  • 1/2 cup breadcrumbs
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp black pepper
  • 2 egg whites
  • Salt and pepper to taste
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Let's Watch Baked Eggplant Cutlets
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Step 1 Preheat oven to 450 degrees and place a large baking sheet into the oven to preheat as well. This helps the eggplant to crisp up right away. Slice your eggplant into 1/4 inch pieces using a sharp knife.
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Step 2 Then sprinkle with salt and let sit for at least 5 minutes (ideally 10-15 minutes) on paper towels. This will help remove some of the moisture. Wipe clean with the paper towels.
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Step 3 Mix together the breadcrumbs, oregano, rosemary, basil, and black pepper. Beat the egg whites and set aside.
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Step 4 Pull out the baking sheet and spray with cooking spray. Dip the eggplant into the egg whites and then coat on both sides with the bread crumbs. Place onto the baking sheet. Repeat until all of the eggplant are done.
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Step 5 Bake for 15-20 minutes, flipping half way through. Let cool for 2-3 minutes and enjoy!
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