
Eggplant Schnitzel
Who doesn’t love a schnitzel? This one is vegetarian, delicious and healthy
Total Time 1 hour hr
Course Dinner, Lunch, Main Course
Ingredients
- 2 eggplants/aubergines, sliced longways 1cm thick
- 3 cups 3 cups breadcrumbs*
- 1/2 cup flour
- 1 egg beaten with a dash of milk*
- Oil
Instructions
- Preheat oven to 180oC and line a large flat oven tray with baking paper
- Slice eggplants
- Crumb the slices by coating in flour, dipping through eggwash and applying crumbs.
- Heat a large frying pan to a medium/high heat, add enough oil to just coat the pan
- When the oil is hot put the schnitzels in the pan – you just want to quickly brown on each side and place on prepared baking tray (you are not trying to cook them, you are just browning them).
- Cook them in batches, you may have to add a little oil between each batch, until they are all on the baking tray.
- If any of the crumb on any of the schnitzels is a little light or dry spritz with oil spray bottle
- Place in oven and cook for 30 – 40 minutes, turning halfway through cooking time.
- Serve with salad
TIPS
For gluten free schnitzels, use cornflour and gluten free breadcrumbs
For vegan option skip the eggwash and instead make a thin paste by combining cornflour with water until it is coating consistency, from there it’s straight into the crumbs
Turn into a ‘parmie’ by topping with Napoli sauce and cheese when you turn them
The crumbs won’t really stick to out skin layer of the eggplant, so don’t stress about them not being fully coated.
Leftovers, throw in a roll or sandwich with salad & some mayo for a delicious quick lunch
Keyword Delicious, Gluten Free, Vegan, Vegetarian