Eggplant and zucchini schnitzel with tomato sauce

Ingredients for 4 servings:

• 2 eggplant(s)
• 2 zucchinis
• 2 eggs
• salt and pepper
• 2 thyme sprigs, fresh, approx. 1-3 sprigs, depending on taste
• 2 sprig(s) marjoram, fresh, approx. 1-3 sprigs, depending on taste
• 6 tbsp Parmesan, freshly grated
• Cayenne pepper
• 6 tbsp breadcrumbs
• 9 tbsp olive oil for frying
• 8 tomatoes
• 2 onions
• 1 garlic clove(s)
• Basil leaves, according to taste
• 1 tbsp olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Rinse and trim the eggplant and zucchini. Cut the zucchini diagonally and the eggplant crosswise into thick slices. Whisk the eggs and season with salt and pepper. Rinse the thyme and marjoram, shake dry, pick off the leaves, and finely chop. Mix both herbs with the Parmesan cheese, a little cayenne pepper, and the breadcrumbs. Coat the eggplant and zucchini slices first in the eggs and then in the breadcrumb mixture. Lightly press the breading down. Rinse the tomatoes, trim them, and cut into small cubes. Peel the onions and garlic cloves, and cut both into small cubes. Heat 1 tablespoon of olive oil in a saucepan. Sauté the diced onions and garlic. Add the diced tomatoes and season with salt and pepper. Let the tomato sauce simmer over low heat for about 10 minutes. Pluck the basil leaves, finely slice them, and stir them into the tomato sauce. Fry the eggplant and zucchini cutlets in a nonstick pan in 9 tablespoons of olive oil for about 2 minutes on each side until golden brown. Serve the vegetable cutlets with the tomato sauce. Serve with basil rice. This dish contains approximately 255 kcal per serving.