John Myers
Baked Eggplant Schnitzel with Creamy Pasta
The perfect baked eggplant schnitzel with creamy pasta recipe with a picture and simple step-by-step instructions.
For the pasta:
- 200 g Flour
- 320 ml Plant-Based milk (I took rice milk)
- 400 g Breadcrumbs
- 12 tbsp Yeast flakes or vegan processed cheese
- 4 tsp Sweet paprika powder
- Salt and pepper
- Olive oil
- 400 g Tagliatelle
- 2,5 dl Soy cream
- 1 dl Mushroom broth
- 20 g Mushrooms
- Preheat the oven to 200 degrees.
- Cut the eggplant into slices.
- Mix the flour and milk in a bowl.
- In another bowl, mix the breadcrumbs, yeast flakes or vegan processed cheese, paprika powder, salt and pepper.
- First dip the aubergine slices in the flour and milk mixture, then turn them in the breadcrumbs mixture and press down well so that they are evenly covered. Place the breaded eggplants on a baking sheet lined with baking paper and drizzle each slice with a little olive oil
- Bake for about 7-10 minutes, then turn over and bake for another 7-10 minutes until the aubergine schnitzel is golden brown and crispy. (You can also fry the schnitzel in the pan with oil for about 5-6 minutes on each side.
- For the pasta: I took tagliatelle. Cook the pasta al dente according to the instructions on the package. For the sauce, I made soy cream with mushrooms and mushroom broth.
- I served a normal tomato sauce with the schnitzel.
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