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Eggplant schnitzel

updated

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • Flour
  • breadcrumbs
  • 2 eggs
  • Herbs

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Cut the eggplant into approximately 1 cm thick slices, sprinkle with salt, and wait about 10 minutes. Then pat the slices dry with a kitchen towel or rinse with a little water (this draws out some of the acid). Sprinkle the slices with herbs of your choice and dry in the oven at between 160°C and 180°C for about 25 minutes. Now coat the slices for the first time by dipping them in egg, then in flour, and finally in breadcrumbs. It’s best to freeze the “schnitzels” before applying the second layer of breading, so the two layers won’t separate. Then coat the slices again. Finally, fry the vegetables in a little oil and serve as a side dish or as a main course, for example, with sweet potato fries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Eggplant schnitzel

Delicious bread, rolls, baguette