Eggplant schnitzel with feta

Ingredients for 3 servings:

• 2 large eggplants
• 5 tbsp olive oil
• 200 g flour
• 4 eggs
• 200 g breadcrumbs
• Salt
• 400 g feta cheese
• 2 chili peppers, red, pitted and finely chopped
• 1 lemon(s), juice
• 4 garlic cloves, finely chopped
• 1 pinch(s) pepper, white
• 1 bunch peppermint, finely chopped
• tomato(s)
• cucumber(s)
• arugula

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Remove the stems and flower end of the eggplant. Cut each eggplant lengthwise into 8 thin slices. Sprinkle with salt and place in a colander for about 20 minutes. Preheat the oven to 180°C (top/bottom heat). Rinse the salt off the eggplant and then pat dry with a kitchen towel. Place the slices on 2 baking sheets and brush thinly with olive oil. Roast the eggplant slices on the middle rack for about 10-15 minutes. Halfway through, carefully turn the slices and cook on the other side. Then let the eggplant cool on the baking sheets. For the filling, mix the feta cheese, chili peppers, lemon juice, garlic cloves, peppermint, and pepper in a bowl. Divide the filling among 8 eggplant slices. Place the remaining eggplant slices on each of the brushed slices, like a sandwich. Coat each schnitzel in flour on both sides until evenly coated. Then coat briefly in the beaten egg, then in the breadcrumbs. Heat the remaining oil in a pan and fry the schnitzels one at a time over low heat for about 4 minutes on each side, until golden brown. Then place on a paper towel to drain. Keep warm in the oven at low temperature until the remaining schnitzels are cooked. Serve on plates garnished with salad.