Eggplant Parmesan Schnitzel

Ingredients for 2 servings:

• 1 large eggplant(s)
• 1 egg(s)
• 10 tbsp, heaped breadcrumbs, gluten-free
• 4 tbsp, heaped flour, gluten-free
• 4 tbsp Parmesan, finely grated
• Oil for frying
• 1 tbsp clarified butter
• salt and pepper
• Sugar
• 1 shot of milk
• Eggplant(s), the leftovers, diced
• 1 small onion(s) or shallot, finely diced
• n. B. Garlic clove(s), sterilized, finely chopped
• 1 can tomatoes, chopped
• some oregano, fresh (or 1 tsp dried oregano)
• 1 tbsp olive oil
• ½ tsp salt
• 1 tbsp sugar
• 4 tbsp Parmesan, shaved
• 150 g mozzarella, grated, for gratin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Eggplant Parmesan – vegetarian USA classic, gluten-free,

Wash and peel the eggplants. Cut off the rounded ends on both sides of the eggplant generously and cut the sections into small cubes. Set aside for the sauce. Cut the eggplant lengthwise into slices about 0.5-1 cm thick (should make 3-4 slices). For the tomato sauce, finely dice a small onion or shallot and sweat it in a little olive oil over medium heat until translucent. De-germinate the garlic and finely chop it. Sauté it. Now add the diced eggplant, add a little salt (1/2 teaspoon salt), and sweat for about 5 minutes until soft. Add a tablespoon of sugar and stir until the sugar has dissolved. Now add the can of tomatoes and simmer everything on low heat for 30 minutes. The sauce should thicken. Add the oregano at the end and do not let it boil down. Season to taste with salt and sugar. The sauce can have a sweet taste to counteract the aubergine’s flavor. Set up a breading station (3 deep plates). On the first plate, combine 3-4 tablespoons of flour with a pinch of salt for the breading. On the second plate, whisk the egg with a splash of milk and a pinch of salt. On the third plate, mix 8-10 tablespoons of breadcrumbs and 4 tablespoons of finely grated Italian hard cheese. Coat the aubergine slices in flour on both sides and around the edges, then dip them in the egg, ensuring the entire aubergine is coated with egg. Drain lightly and dip them in the breadcrumbs. Repeat this process if there are any holes in the breading, or if you prefer more breading. You may need more breadcrumbs and cheese (approximate amounts). Fry in a pan with plenty of sunflower or rapeseed oil and a tablespoon of clarified butter until golden brown on both sides. The aubergine slice should be half submerged in the oil. The oil must be hot, otherwise the aubergine will absorb the fat. Once the eggplant is in the pan, reduce the heat, otherwise the coating will burn and the eggplant will not cook through. Fry for about 5 minutes on each side, until golden brown like a schnitzel. Drain on a kitchen towel. Pour 1-2 tablespoons of the tomato sauce over each slice, ensuring the eggplant is fully covered (don’t let the eggplant sit in the sauce, or the coating will become too soft). Sprinkle with shaved Parmesan cheese, then grated mozzarella. Bake in the oven at 200°C/grill until golden brown. Any Italian side dish goes well with this. It’s especially delicious with a neutral risotto. Fries are also great.