Eggplant schnitzel with couscous

Ingredients for 4 servings:

• 2 eggplant(s)
• salt water
• 1 can tomatoes, chopped
• 1 bunch of spring onions
• 200 g couscous
• e.g. broth for the couscous
• 1 pack of herb curd
• 1 egg(s)
• e.g. breadcrumbs
• e.g. oat flakes
• e.g. olive oil
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Cut the eggplant into approximately 2 cm thick slices. Blanch briefly in salted water, then drain. Slice the spring onions into rings and sauté about 2/3 of them in olive oil, then deglaze with the tomatoes. Season with pepper, salt, and sugar and simmer. Mix the breadcrumbs with the oatmeal. Coat the eggplant slices first in egg, then in the breadcrumb coating. Heat the olive oil in a pan and fry the eggplant until golden brown. Meanwhile, heat the broth for the couscous and prepare it according to the package instructions. When everything is ready, arrange on plates, garnish with the remaining spring onion rings, and serve with the herb curd cheese. A light and delicious lunch.