Panko crumbs (used in Japanese cuisine) are the shining stars in this dish as they give a much-needed crunchiness to a potentially mushy dish.
The important thing about preparing eggplant is, in order to get the best flavor out of this nightshade, you need to salt it and let the eggplant rest for about an hour before cooking. Salting brings out the excess water and also reduces the bitterness. Make sure you rinse and dry the eggplant well before cooking.
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| All breaded and ready to be cooked! |
This was a perfect lunch for me today. The cutlets were browned and crispy on the outside and soft on the inside. I ate them with some buttered (Earth Balance'd) cabbage and was one happy chick.
If you like eggplant, I hope you'll give this recipe a try.
Peace and love --
~Jo
Panko-crusted eggplant cutlets
Serves 2, with some leftover
1-2 purple eggplants (1 if large, 2 if small), sliced, salted, rinsed and dried
1 1/2 cups panko bread crumbs
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of red pepper flakes
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon Herbamare
1/2 cup soy milk
1 tablespoon corn starch
Vegetable oil
In three separate bowls, mix the following together:
Bowl 1: Flour
Bowl 2: Soy milk and corn starch
Bowl 3: Panko crumbs, parsley, garlic and Herbamare (or onion powder), red pepper flakes, salt and pepper
Take the eggplant and dip into each bowl, starting with the flour, then the soy milk and finally into the panko crumbs, covering well (pat each side).
Heat about a tablespoon of vegetable oil in a flat-bottomed pan over medium heat. Place 4-5 slices (depending on how large they are) into the pan at one time, cooking about 2 and a half minutes on each side. Once cooked, remove from pan and drain on a plate lined with paper towels.
You may have to add more oil to the pan between batches.
Serve with your favorite side dishe(s) and enjoy.
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