Baked Eggplant Cutlets

RECIPE Baked Eggplant Cutlets by See Recipe

Baked Eggplant Cutlets come out crispy and delicious without frying! Make a batch for eggplant parmesan, to make sandwiches, or just eat on their own. See Recipe

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What you need:

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 See Recipe

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. See Recipe

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. See Recipe

Step 3 Mix together the breadcrumbs, oregano, rosemary, basil, and black pepper. Beat the egg whites and set aside. See Recipe

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. See Recipe

Step 5 Bake for 15-20 minutes, flipping half way through. Let cool for 2-3 minutes and enjoy! See Recipe

We hope you enjoy this delicious Baked Eggplant Cutlets recipe. See Recipe

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