Eggplant Cutlets Recipe

These eggplant cutlets are the perfect addition for any pasta dish.

Summer 2012

  • Eggplant Cutlets
    These eggplant cutlets are a perfect vegetarian substitute for pasta dishes that call for meat.
    Photo courtesy
  • Eggplant Cutlets

Total Hands-On Time: 1 hr

Preparation Time: 15 min

Cook Time: 45 min

Yield: 6 servings

Eggplant is a versatile fruit that can be put in everything from cakes to lasagna. Here it is breaded and acts as a pasta topping. 


1 very large eggplant (cut into twelve half-inch slices)


• 1 cup veganaise mayonnaise
• 1 Tablespoon red curry paste


• 6 cups panko (bread crumbs)
• 1/2 cup nutritional yeast flakes
• 2 teaspoons onion powder
• 1/2 teaspoon garlic powder
• sea salt to taste


1. Preheat oven to 350 degrees F. Grease a 10x15-inch sheet pan with non-stick spray. 

2. Mix mayonnaise and curry paste. Set aside. Combine breading ingredients. 

3. Place eggplant slice in batter and turn to coat both sides. Remove slice with a fork and set in breading mix, scoop crumbs over and around eggplant to cover completely and press lightly to coat sides and edges well. There should be no eggplant visible.

4. Remove eggplant and place on baking sheet, repeat process with remaining slices.

5. Bake eggplant cutlets for 25 minutes and remove from oven. Using a flat spatula, carefully flip slices, then return to the oven and bake 20 minutes longer. Serve immediately with heirloom tomato sauce along with hot, buttered angel hair pasta.

Subscribe today

Heirloom GardenerCultivate your love of historic plant varieties and traditional recipes with a subscription to Heirloom Gardener magazine today!

Don’t miss a single issue of Heirloom Gardener. Published by the editors of MOTHER EARTH NEWS, Heirloom Gardener provides decades of organic gardening experience from the most trusted voices in the field. Subscribe today and save as much as 38% off the newsstand price! Get one year (4 issues) for only $24.95!

Facebook Pinterest Instagram YouTube

click me