Friedhelm's eggplant schnitzel

Ingredients for 4 servings:

• 250 g eggplant(s)
• 50 g zucchini
• 1 shallot(s) (30g)
• 50 g bell pepper(s), roasted
• 50 g ham (Katenschinken)
• 50 g bread(s) (wholemeal bread)
• 50 ml vegetable stock
• 50 g cheese, grated, low-fat under 30% fat
• 1 tsp soy sauce
• 1 pinch(s) basil
• 1 pinch(s) rosemary
• 1 tbsp vegetable oil, for frying
• Salt and pepper, from the mill to taste

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the eggplants and cut into 4 large slices, then dice the rest into small cubes. Now dice the shallot, zucchini, and bell pepper. Sauté the diced ham with the shallots in a pan with a little oil until translucent. Add the diced eggplant, zucchini, and bell pepper and fry briefly. Deglaze with the vegetable stock, season with spices, and simmer for about 4-5 minutes. Preheat the oven to 200°C. Pour the braised mixture from the pan into a small mixing bowl and stir in the whole-wheat breadcrumbs and half of the grated cheese. Brush the eggplant slices with a little oil on both sides and fry briefly in a pan. Then place them on a baking sheet lined with baking paper and cover with the mixture. Sprinkle with the remaining cheese. Bake for about 10 minutes, until the cheese is nicely browned. Serve with mashed potatoes and roasted onions; if desired, add wild garlic for an even more delicious kick.