Eggplant Cutlets Recipe

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Photo courtesy www.RareSeeds.com
These eggplant cutlets are a perfect vegetarian substitute for pasta dishes that call for meat.

Ingredients

  • 1 very large eggplant (cut into twelve half-inch slices)
  • 1 cup veganaise mayonnaise
  • 1 Tablespoon red curry paste
  • 6 cups panko (bread crumbs)
  • 1/2 cup nutritional yeast flakes
  • 2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • sea salt to taste

Directions

  • Preheat oven to 350°F. Grease a 10x15-inch sheet pan with non-stick spray.
  • Mix mayonnaise and curry paste. Set aside. Combine breading ingredients.
  • Place eggplant slice in batter and turn to coat both sides. Remove slice with a fork and set in breading mix, scoop crumbs over and around eggplant to cover completely and press lightly to coat sides and edges well. There should be no eggplant visible.
  • Remove eggplant and place on baking sheet, repeat process with remaining slices.
  • Bake eggplant cutlets for 25 minutes and remove from oven. Using a flat spatula, carefully flip slices, then return to the oven and bake 20 minutes longer. Serve immediately with heirloom tomato sauce along with hot, buttered angel hair pasta.
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Mother Earth News Gardening
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