Mediterranean Eggplant Cutlets Caprese Style

For the Eggplant Cutlets:

• 2 medium eggplants (about 1½ lbs), sliced into ¼-inch rounds

• 1 tsp salt

• 2 large eggs (or 3 tbsp aquafaba for vegan option)

• ½ cup all-purpose flour (or almond flour for gluten-free)

• 1½ cups breadcrumbs (Italian or panko-style)

• ½ tsp garlic powder

• ½ tsp dried oregano

• ¼ cup grated Parmesan cheese (optional for vegan skip)

• Olive oil spray or 2 tbsp extra virgin olive oil

For the Caprese Layer:

• 8 oz fresh mozzarella, sliced

• 2 medium ripe tomatoes, sliced

• ¼ cup fresh basil leaves

For Finishing:

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic glaze or reduction

• Freshly cracked black pepper

• Sea salt to taste

 Instructions

• Prep the Eggplant:
  Sprinkle salt on both sides of eggplant slices. Let them rest in a colander for 20–30 minutes to draw out moisture. Rinse and pat dry with paper towels.

• Set Up Breading Station:

• Place flour on one plate.

• Beat eggs in a shallow bowl.

• Combine breadcrumbs, garlic powder, oregano, and Parmesan on another plate.

• Bread the Eggplant:
  Dredge each slice in flour, dip in egg, then coat in breadcrumb mixture. Press gently to adhere.

• Cook the Cutlets:

• Option 1 (Baked): Arrange on a parchment-lined sheet, brush or spray with olive oil. Bake at 425°F (220°C) for 20 minutes, flipping halfway, until golden and crisp.

• Option 2 (Air Fryer): Air fry at 380°F (190°C) for 12–15 minutes, flipping halfway.

• Option 3 (Pan-fried): Shallow fry in olive oil until golden on both sides; drain on paper towels.

• Assemble Caprese Layers:
  On a serving platter, layer one eggplant cutlet, a slice of mozzarella, a slice of tomato, and a basil leaf. Repeat to form stacks (about 2–3 layers each).

• Finish & Serve:
  Drizzle with extra virgin olive oil and balsamic glaze. Sprinkle with salt and cracked pepper. Serve warm or at room temperature.

 Servings