Total Time
45mins
Prep 25 mins
Cook 20 mins

Eggplant cutlets make a healthy vegetarian entree that can be sliced and chewed just like meat, so it's a popular option for those new to vegetarian eating. In this recipe, thick eggplant slices are baked in the oven in a flavorful marinade. This eggplant recipe is also low in fat, vegan, and cholesterol-free. Originally found on vegetarian.about.com.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 degrees.
  2. Slice the eggplant into one-inch thick round cutlets and sprinkle each piece with a bit of salt. Allow to sit for at least 15 minutes, then gently rinse and pat dry.
  3. Arrange the eggplant cutlets in a single layer on a baking sheet.
  4. Whisk together the remaining ingredients, except salt and pepper and brush this marinade onto each side of each piece of eggplant.
  5. Bake for 7- 8 minutes. Brush with marinade again, and turn pieces over, then bake for another 7 - 8 minutes.
  6. Heat oven to the broil setting, and broil for 2 - 3 more minutes. Season with salt and pepper before serving.
  7. These are delicious on their own, but you could also serve with additional hot sauce, if you like.
Most Helpful

Nice way to fix eggplant! I used sriracha sauce instead of Tabasco, scaled the recipe down to one small eggplant. Thanks! Made for Vegetarian Swap Feb. 2013.

Sharon123 February 14, 2013