Eggplant Cutlet

Name: Eggplant Cutlet
Yield: 1 serving
Ingredients: 1 eggplant; as needed Breadcrumbs,; as needed Sweet paprika powder,; as needed Dried thyme,; For the batter:; 2/3 cup water (150 ml); 3/4 cup all-purpose flour (90 grams); 1/2 teaspoon sweet paprika powder

Cooking Boss Kitchen @Cookingboss24

A recipe for a cutlet that's a little different from the usual.

Cooking Boss Kitchen @Cookingboss24

A recipe for a cutlet that's a little different from the usual.

Saved

Ingredients

1 serving

1eggplant
as neededBreadcrumbs,
as neededSweet paprika powder,
as neededDried thyme,
For the batter:
2/3 cupwater (150 ml)
3/4 cupall-purpose flour (90 grams)
1/2 teaspoonsweet paprika powder

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Steps

1

Poke the flesh of the eggplant all over with a fork.
2

Wrap the eggplant in aluminum foil or parchment paper and bake in a preheated oven at 400°F (200°C) for about 1 hour, until very soft.
3

Peel the eggplant and mash it with a fork to about 3/4 inch (2 cm) thick.
4

For the batter:
In a plate, whisk together all the batter ingredients, gradually adding the water.
5

In another plate, mix the breadcrumbs with sweet paprika powder and dried thyme.
6

Dip the mashed eggplant first in the batter, then coat with the seasoned breadcrumbs.
7

Repeat this process a second time.
8

Place the cutlet on a greased baking sheet, drizzle with a little olive oil, and bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until golden brown.
9

Serve the eggplant cutlet on a plate with your favorite side. I served it with arugula dressed with olive oil and salt.