Oven-Fried Eggplant Cutlets – a delicious recipe with mayonnaise, water, lemon juice, garlic, romano cheese, Italian seasoned breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to very hot (450 degrees Fahrenheit).
2
Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
3
Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
4
Combine cheese and breadcrumbs in another dish.
5
Trim and discard ends of eggplant.
6
Cut the eggplant horizontally into 3/4 inch slices.
7
Dip each slice into the mayo mixture to coat both sides.
8
Press both sides into the crumb mixture, pressing to adhere the breading.
9
Arrange each crumb coated slice on the baking sheet.
10
Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
11
Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.
270
kcal
Calories
16
g
Fat
19
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons mayonnaise, 1 tablespoon water, 2 tablespoons lemon juice, 1/2 teaspoon garlic, and more.
Yes, Oven-Fried Eggplant Cutlets falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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