5 years later, and it's just as delicious!

Fried breaded eggplant cutlets are a delightful dish that brings a touch of Italian flair to your dinner table. This recipe transforms humble eggplants into crispy, golden, and crunchy cutlets that even the pickiest eaters will enjoy. It's a wonderful way to introduce more vegetables into your family's diet, and the satisfying texture makes it a hit with both kids and adults. Perfect for a cozy family dinner or a gathering with friends, these eggplant cutlets are sure to become a favorite in your home.

These crispy eggplant cutlets pair beautifully with a fresh garden salad or a side of spaghetti tossed in olive oil and garlic. For a heartier meal, serve them alongside a warm bowl of tomato soup or a creamy risotto. Don't forget a sprinkle of Parmesan cheese and a wedge of lemon to brighten up the flavors!

Servings: 4

1 large eggplant, sliced into 1/4 inch rounds
Salt, for sprinkling
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian herbs
1/4 teaspoon black pepper
Vegetable oil, for frying

Sprinkle the eggplant slices with salt and let them sit for about 20 minutes to draw out excess moisture. Pat them dry with a paper towel.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, Italian herbs, and black pepper.

Dip each eggplant slice first in the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to adhere.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded eggplant slices in the skillet, cooking in batches if necessary.

Fry the eggplant slices for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.

Serve the fried eggplant cutlets warm, with your choice of sides.

For a gluten-free version, use gluten-free flour and breadcrumbs. If you prefer a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture. You can also try adding some chopped fresh herbs like parsley or basil for a fresh twist. For a cheesy variation, top the fried eggplant with mozzarella slices and broil until melted and bubbly.