These Eggplant Cutlets are the kind of recipe that makes eggplant feel exciting again. The eggplants are roasted first until soft and creamy, then flattened, coated in panko, and fried until the outside turns golden and crisp.
The roasted tomato marinara keeps everything fresh and flavorful, with sweet cherry tomatoes, mellow roasted garlic, basil, and Italian seasoning blended into a simple sauce. It is rustic, crunchy, saucy, and satisfying, without feeling heavy or complicated.
Ingredients
For Roasting
- 2 medium eggplants, left whole
- 1 lb cherry tomatoes
- 1 whole garlic head, top sliced off to expose the cloves
- Avocado oil spray or olive oil
- Salt and black pepper, to taste
For the Roasted Tomato Marinara
- Roasted cherry tomatoes, with their juices
- Roasted garlic cloves, squeezed from the skins
- 1 handful fresh basil, plus more for serving
- 1 teaspoon Italian seasoning
- Salt, to taste
For the Crispy Coating
- 1 cup all-purpose flour or gluten-free flour
- 3/4 cup cold water
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 cups panko breadcrumbs or gluten-free panko
- Neutral oil, for frying
For Serving
- Torn fresh basil
- Grated parmesan or vegan parmesan, optional
Instructions
1. Roast the eggplant, tomatoes, and garlic
Preheat the oven to 425°F.
Place the whole eggplants, cherry tomatoes, and garlic head in a baking dish. Spray or drizzle with oil, then season with salt and black pepper.
Roast for 40–45 minutes, until the eggplants are soft and collapsed, the tomatoes have burst, and the garlic cloves are tender.
2. Make the roasted tomato marinara
Add the roasted tomatoes and their juices to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the tomatoes.
Add the basil, Italian seasoning, and a pinch of salt. Blend until smooth, then taste and adjust the salt if needed. Keep warm.
3. Peel and flatten the eggplant
Let the eggplants cool just enough to handle. Peel off the skin, keeping the stem attached if possible.
Place each peeled eggplant on a cutting board and gently press it flat with a fork into a thin cutlet shape.
4. Prepare the coating
In a shallow bowl, whisk the flour, cold water, garlic powder, smoked paprika, Italian seasoning, and salt until smooth. The batter should be pourable but thick enough to coat the eggplant.
Place the panko breadcrumbs in a second shallow bowl.
5. Bread the eggplant
Dip each flattened eggplant into the batter and coat both sides. Let the extra batter drip off.
Press both sides firmly into the panko so the crumbs stick well.
6. Fry until crispy
Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat.
Fry the eggplant cutlets for 3–4 minutes per side, until golden brown and crisp. Transfer to a wire rack so the coating stays crunchy.
7. Serve
Spoon the warm roasted tomato marinara onto each plate. Place the crispy eggplant cutlet on top, then finish with torn basil and grated parmesan or vegan parmesan, if using.
Serve right away while the coating is hot and crisp.
Love how crispy these Eggplant Cutlets turn out? Save the image below to your Pinterest board so you can find the recipe when eggplant is back on the menu.
Notes
The eggplant should be fully soft before you flatten it. If it still feels firm, roast it a little longer.
A wire rack works better than paper towels because it keeps the bottom of the cutlet from steaming.
For the crispiest texture, bread and fry the eggplant close to serving time.
Storage and Reheating
Store the eggplant cutlets and marinara separately so the coating stays crisp. Keep the cutlets in an airtight container in the fridge for up to 3 days, and the marinara for up to 4 days.
Reheat the cutlets in an air fryer at 375°F for 4–6 minutes, or in a 400°F oven for 8–10 minutes. Warm the marinara separately and spoon it on just before serving. Avoid microwaving the cutlets, since the coating will soften.
