Are you tired of the same old boring vegetable dishes that leave you feeling unsatisfied? Get ready to transform your dinner game with these mouth-watering Almond Encrusted Eggplant Cutlets! This recipe is about to turn humble eggplant into a crispy, golden masterpiece that will have everyone at your table begging for seconds. Imagine biting into a perfectly seasoned, crunchy exterior that gives way to a tender, melt-in-your-mouth interior – all while keeping things healthier and more exciting than traditional breaded cutlets.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 medium eggplant, sliced
- 1 cup almond flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Wash the eggplant thoroughly and slice it into 1/4-inch thick rounds, ensuring uniform thickness for even cooking.
- Prepare three shallow dishes: one with beaten eggs, one with almond flour mixed with garlic powder, salt, and pepper, and one empty plate for the finished cutlets.
- Pat each eggplant slice dry with paper towels to remove excess moisture, which helps the coating adhere better.
- Dip each eggplant slice first into the beaten eggs, ensuring complete coverage, then coat thoroughly with the seasoned almond flour mixture, pressing gently to help the coating stick.
- Heat olive oil in a large skillet over medium-high heat, ensuring enough oil to cover the bottom of the pan with a thin layer.
- Carefully place the coated eggplant slices into the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove cutlets and place on a wire rack or paper towels to drain excess oil and maintain crispiness.
- Serve hot, optionally garnished with fresh herbs like parsley or basil, and accompanied by marinara sauce or a light salad.
Tips
- Moisture is the Enemy: Always pat your eggplant slices completely dry before coating. This ensures a crispier, more adherent crust that won't get soggy.
- Even Thickness Matters: Slice your eggplant rounds uniformly (about 1/4-inch thick) to guarantee consistent cooking and a professional-looking result.
- Temperature Control: Keep your oil at a steady medium-high heat. Too low, and your cutlets will absorb excess oil; too high, and they'll burn before cooking through.
- Don't Overcrowd the Pan: Cook in batches if necessary to maintain the oil temperature and ensure each cutlet gets perfectly crispy.
- Elevate Your Presentation: Let cutlets rest on a wire rack after frying to maintain crispiness and prevent sogginess from trapped steam.
- Flavor Boosters: Experiment with adding herbs like oregano or thyme to your almond flour mixture for extra depth of flavor.
- Dietary Variations: This recipe is naturally gluten-free and can be made keto-friendly by using the almond flour coating.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 15g
Fat: 25g
Saturated Fat: g
Cholesterol: 110mg
