By: Crystal Rivera | @cookonyournerve

It’s rare that I enter a household that doesn’t have their own fried chicken cutlet or schnitzel on rotation, but we gotta be thinking about our veggie-lovin’ homies, right? Right. But a WHOLE eggplant!? I know. It seems a bit much. However, the majority of it is liquid which gets released after it’s been roasted and flattened out. Try looking for the “smallest” of the bunch when you hit up the market. Worst case scenario, you’re sharing a cutlet with a friend.

Staying true to how I go about making my fusion recipe, I flatten out the eggplant, also known as berenjena, and give it the good ol’ special Adobo treatment with Loisa’s Organic Adobo, then bread it with a mixture of panko, sesame seeds, and cilantro. You’ll see in the photographs that I use both black and white seeds. It’s mainly because I love the pop of color but by all means, if you only have white, that’s absolutely fine.

Since we're using an egg wash in this recipe for frying the eggplant, I add in a tablespoon of Loisa's Recaito for a fresh and herby flavor infused within this schnitzel. Sofrito is such a versatile ingredient, so I love experimenting with different ways to use it to add flavor to my dishes.

While I don’t normally place my chicken schnitzel over sauce, there is something about a whole crispy eggplant that loves the added richness to each bite, and sauce seems like the most logical addition here. And let’s be real, you could probably serve this over an entire jar of Loisa’s Sofrito Rojo, warmed up and ready to go (it’s that good) -  but I like to treat my Sofrito Rojo like gold. So for this recipe, I am using a bit of it to enhance the flavor of the tomato sauce you’ll be ladling over a plate.

Storing Instructions

Cooling: Allow the cooked eggplant cutlets to cool completely at room temperature. This helps prevent condensation from forming inside the storage container, which can make the cutlets soggy.

Packaging: Once cooled, place the cutlets in an airtight container. If you're stacking multiple cutlets, place a piece of parchment paper or wax paper between each layer to prevent sticking.

Refrigeration: Store the airtight container in the refrigerator. The eggplant cutlets can be kept in the fridge for up to 3-4 days.

Freezing (Optional): For longer storage, you can freeze the eggplant cutlets. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then transfer the frozen cutlets to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.

Reheating Instructions

From Refrigerator:

Oven Method (Preferred) -

• Preheat your oven to 375°F (190°C).
• Place the eggplant cutlets on a baking sheet lined with parchment paper.
• Reheat in the oven for about 10-15 minutes, or until they are heated through and crispy again. If you want extra crispiness, you can flip them halfway through the reheating process.

Stovetop Method -

• Heat a small amount of oil in a non-stick skillet over medium heat.
• Once the oil is hot, place the eggplant cutlets in the skillet.
• Cook for about 3-4 minutes on each side, or until they are warmed through and crispy.

Microwave Method (Quickest, but Less Crispy) -

• Place the eggplant cutlets on a microwave-safe plate.
• Cover with a microwave-safe cover to prevent drying out.
• Heat on high for about 1-2 minutes, checking halfway through to ensure even heating.

From Freezer:

Oven Method (Preferred) -

• Preheat your oven to 375°F (190°C).
• Place the frozen eggplant cutlets on a baking sheet lined with parchment paper.
• Reheat in the oven for about 20-25 minutes, or until they are heated through and crispy. No need to thaw them beforehand.

Stovetop Method -

• Heat a small amount of oil in a non-stick skillet over medium-low heat.
• Once the oil is hot, place the frozen eggplant cutlets in the skillet.
• Cook for about 5-7 minutes on each side, or until they are warmed through and crispy. Cover the skillet with a lid for the first few minutes to help heat them evenly.

Additional Tips

Crispiness: If you find that the cutlets have lost some of their crispiness during storage, you can place them under the broiler for a minute or two after reheating to help them crisp up again.

Sauce: Store the sauce separately in an airtight container in the refrigerator. Reheat the sauce in a saucepan over low heat until warmed through before serving with the reheated eggplant cutlets.

By following these instructions, you can enjoy your eggplant cutlets just as much the next day—or even weeks later if you’ve frozen them!

Other Frequently Asked Questions

Can I make the eggplant cutlets ahead of time?

Yes, you can prepare the eggplant cutlets ahead of time. Follow the recipe up to the point of frying. After breading the cutlets, you can store them in the refrigerator for up to 24 hours before frying. This can save you time when you’re ready to cook them.

What if I don’t have panko breadcrumbs?

If you don’t have panko breadcrumbs, you can use regular breadcrumbs or even crushed crackers as an alternative. Panko breadcrumbs are preferred for their light, crispy texture, but other types will work as well.

What can I serve with the eggplant cutlets?

Although these eggplant cutlets are perfectly satisfying on their own, they  pair well with a variety of sides. Consider serving them with a fresh green salad, roasted vegetables, or the classic arroz blanco con habichuelas negras.