Eggplant Cutlets

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WHY IS THIS HEALTHY?

Eggplant is filling, but it’s also low in carbs, fat, and calories. It also has plenty of bone-building calcium and antioxidants that can help to ward off heart disease, cancer, and other chronic illnesses. Breadcrumbs in combination with high-protein chickpea flour make this coating healthier than using plain all-purpose flour or some sort of batter. Herbs are also packed with anti-inflammatory properties, vitamins, and minerals. The egg whites are also low in calories and high in protein. Drizzling a little EVOO over the eggplant cutlets will help make them crisp.

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Eggplant Cutlets

By Diane Kochilas

Prep Time 10

Cook Time 20

Servings

Ladero, Mediterranean, Mediterranean Diet, Meze / Starters, One-Pot, Recipes, Sides, The Ikaria Diet, Vegetables, Vegetables

Prep Time 10

Cook Time 20

Servings

Ladero, Mediterranean, Mediterranean Diet, Meze / Starters, One-Pot, Recipes, Sides, The Ikaria Diet, Vegetables, Vegetables

Ingredients

½ cup coarse chickpea flour
½ cup plain breadcrumbs
1 tsp ground cumin
1 tsp coriander powder
1 tsp Greek dried oregano
1 tsp paprika
1 tsp Greek dried savory
Dash of garlic powder
Sea salt to taste and pepper to taste
2 large egg whites lightly beaten
1 large eggplant
1 – 2 Tbsp extra virgin Greek olive oil

Instructions

Preheat the oven to 450F/220C. Line an oven tray or baking sheet with parchment.
Combine all the dry ingredients, spices, salt and pepper in a shallow bowl.
Cut the eggplant into ¼-inch rounds.
Lightly whisk the egg whites in a bowl.
Quickly dip the eggplant slices in the egg whites, then press into the dry mixture, turning to bread on both sides.
Place on the baking sheet and continue until the eggplant slices are all breaded. Do not crowd the cutlets in the pan. Drizzle the olive oil over the tops of the eggplant cutlets.
Bake for about 15 to 20 minutes, or until golden and crisp, turning once to brown on both sides. Remove and serve!

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Eggplant Cutlets