Eggplant Cutlets
Vegetarian, light, very tasty and aromatic! Eggplant cutlets are tender, filling, and look just like meat ones. You won’t immediately guess what they’re made of - even after tasting. A great way to diversify everyday meals. Serve on their own, with a side dish, salad, and different sauces.
Updated : 27 January, 2026
Easy
About 30 min.
Ingredients
2
Eggplant
50 grams
Hard cheese
1
Eggs
50 grams
Bread
50 milliliters
Milk
4 tablespoon
Breadcrumbs
to taste
Garlic
to taste
Salt
to taste
Ground black pepper
40 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make eggplant cutlets? First, prepare the ingredients from the list. Use medium-sized eggplants. Any cheese will work to your taste (hard or semi-hard).
Step 2
If you like, peel the eggplants (I usually don’t). Wash the eggplants, trim off the stems. Chop them into medium cubes or slice into rounds.
Step 3
Put them in a pot, cover with cold water, and lightly salt. Bring to a boil over high heat and simmer for about 1-2 minutes (until tender).
Step 4
Meanwhile, soak a white bread roll or white bread in milk (I used two slices of toaster bread).
Step 5
In a deep bowl, combine coarsely grated cheese, 1 garlic clove pressed through a garlic press, and the egg. Squeeze the bread to remove excess milk and add it to the bowl. Add 2 tbsp breadcrumbs as well.
Step 6
Drain the cooked eggplants in a colander.
Step 7
Press them with a fork or spoon to remove as much excess liquid as possible.
Step 8
Transfer the eggplants to a blender and blend into a mince-like mixture. If you want to feel eggplant pieces in the cutlets, simply chop the boiled eggplants with a knife (boiled eggplants are soft, so it’s easy).
Step 9
Add the eggplant mixture to the bowl with the other ingredients. Salt to taste and add your favorite spices. Ground paprika, a pinch of thyme, and a little ground black pepper work well. The spices largely determine the final flavor.
Step 10
Mix everything until smooth. If the mixture is too runny, gradually add a bit more breadcrumbs.
Step 11
Shape a small, flat cutlet and coat it in the remaining breadcrumbs.
Step 12
Repeat with the rest of the eggplant mixture.
Step 13
Heat a small amount of neutral oil in a skillet. Fry the cutlets until nicely browned. It took me about 6-7 minutes. I didn’t cover the pan with a lid.
Step 14
Carefully flip the cutlets and cook until done. Add a little more vegetable oil as needed while frying. Transfer the finished cutlets to a paper towel to absorb excess oil.
Step 15
Eggplant cutlets are ready. You can serve them hot or cold.
Author note
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