My cousin was over the other night and we were reminiscing over our favorite family recipes. She brought up my Grandma’s Eggplant Cutlets that I almost forgot about! And what better timing since all of you have been asking for new eggplant recipes. This super simple recipe is so freaking tasty! They are so tender and the true flavor of the eggplant really comes out. You can serve it alone as a side dish, on a salad, or with your favorite sauce. If eggplants are new to you, check out this post: Eggplant 101 with lots of info 😉
1 cup of Vegenaise or your favorite vegan mayonnaise
2 cups of breadcrumbs (you can use italian, or plain and add in some fresh garlic and fresh parsley)
Slice the eggplant in 1/4 inch rounds, salt and place in strainer (see here for more detail).
Preheat the oven to 400 degrees. Lightly oil a cookie sheet with cooking spray.
Pat the slices of eggplant dry and paint with the vegenaise and dredge in the breadcrumbs. Arrange on the cookies sheet and repeat.
Bake for 15-20 minutes, flipping halfway through, until golden and tender.