Eggplant Cutlets and Layered Eggplant Parmesan

[Rachel Perlow]

Eggplant Cutlets and Layered Eggplant Parmesan

Serves 8 as Sideor 4 as Main Dish.

Moussaka, Eggplant Parmesan, Eggplant Rolatini. They all sound so good, and healthy, until you bread and fry the eggplant and coat it with lots of cheese or creamy sauces. My trick is to make baked eggplant cutlets. And not just to cut the fat -- they taste great and are much easier to deal with than frying eggplant slices.

As long as you're making them, make extra, they easily keep in the freezer.

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Eggplant Cutlets

• 3 medium-large eggplants
  
• 1 egg
  
• 1/4 c milk
  
• 3/4 c Italian seasoned bread crumbs (or plain and add your own seasonings)
  
• 3/4 c grated Parmigiano/Parmesan cheese
  
• Olive Oil, in a Misto or other sprayer
  

Layered Eggplant Parmigiano

• 2 c tomato sauce
  
• 8 oz mozzarella cheese, shredded
  

for Eggplant Rollatini

• 2 c ricotta cheese
  
• 1 egg
  

Heat oven to 350 F. Slice eggplants into 1/2 inch thick circles (I don't bother peeling or salting or anything). Beat egg and milk together in a shallow bowl. Combine bread crumbs and grated cheese and put some in layer on a plate (keep the rest handy in container to add more to the plate as it gets used up).

Prepare 2 sheet pans by covering with parchment paper and spray the paper with olive oil.

Using a fork, pick up a piece of eggplant and dip it quickly on both sides in the eggwash. Then dredge it in the crumb/cheese mixture, shaking off any extra. Place on the parchement covered sheet pan. Continue placing the slices on the parchment until it is full, in a single layer, and the slices shouldn't be touching. You may need 3 sheet pans.

Spray the tops of the slices with more olive oil and bake for about 30 minutes (turn once after about 20 minutes) until they are lightly browned.

They are great as is or continue to make Eggplant Parmigian:

Spray a large shallow casserole dish (like a lasagna pan) with olive oil. Lay out a single layer of eggplant cutlets, you may have to cut one or two cutlets in half to fill large gaps, but small gaps are OK. Top each piece with a bit of mozzarella cheese and a scant spoonful of sauce (barely a tablespoon, you don't want it too saucy). Continue layering until you have three layers. You should have used up all the sauce and cheese.

Bake in the oven for about 20 minutes, until the cheese is melted and the sauce is hot. Serve with a side of spaghetti and extra sauce.

For Eggplant Rollatini Casserole:

Combine Ricotta cheese and egg, add some fresh herbs if you wish. And add two layers of the cheese mixture as you layer the eggplant. Bake for about 30 minutes.

For Moussaka, click here.

Keywords: Main Dish, Side, Kosher, Vegetarian, Easy, Cheese, Vegetables, Lunch, Dinner, Italian, Mediterranean, Healthy Choices

( RG867 )