Eggplant cutlets are a delicious vegan option for meat meals. They are made by thinly slicing aubergines and breading them then grilling them until golden brown and tender inside. Served with a sauce or on a bed of salad, they are a healthy and satisfying choice.

Ingredients

• 300g (1 can) tomatoes
• 2 tablespoons (30ml) olive oil
• 1 clove of garlic
• 1 teaspoon of oregano
• 2 medium eggplants
• 30 g (¼ cup) parmesan cheese
• 2 balls of mozzarella
• 120 ml (½ cup) milk
• 2 eggs
• Flour
• 1 teaspoon of dried basil
• Breadcrumbs

Preparation

1. In a medium skillet, heat the olive oil and add 1 crushed garlic clove.
2. Pour canned tomatoes and cook the sauce for 10 minutes.
3. Cut the aubergines into slices and microwave them for 5-7 minutes on high power, let cool.
4. Place a tablespoon of sauce on an eggplant, add a slice of mozzarella, parmesan and dried basil. Cover with another slice of eggplant.
5. Pass the aubergines in the flour, dip them in the egg, then cover them with breadcrumbs. Repeat the egg and breadcrumb coating one more time.
6. Fry eggplants in preheated oil for 4-5 minutes, until golden brown. Serve right away.