Mediterranean schnitzel from the oven

Ingredients for 4 servings:

• 4 pork schnitzels
• 3 mini bell peppers, red, yellow, green, approx. 500 g
• 1 eggplant(s), approx. 250 g
• 2 onions
• 2 garlic cloves
• 10 cocktail tomatoes
• 1 can tomatoes, chopped
• 200 ml cream
• 1 ball of mozzarella
• 20 basil leaves, fresh
• 2 tbsp, heaped thyme leaves, fresh
• 2 tbsp butter
• 4 tbsp olive oil
• 100 g flour
• salt and pepper
• Paprika powder, sweet
• chili powder

Instructions

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

Cut the eggplant into slices about 5 mm thick, season with salt on both sides, and let stand for 20 minutes. Meanwhile, pound the schnitzels, season with salt, and coat both sides in flour. Fry in butter until golden brown on both sides and place in a baking dish. Pat the eggplant slices dry and lightly fry in olive oil on both sides. Place the slices in a single layer on top of the schnitzels. Finely chop the onions and garlic. Sauté in olive oil until translucent. Cut the bell peppers into thin strips and add them. Sauté for about 5 minutes. Dust the vegetables with about 1-2 teaspoons of flour. Quarter the cherry tomatoes and add them, then add the chopped tomatoes. Bring to a boil briefly, season with salt, pepper, paprika, and chili powder, if desired. Reduce the heat, and then stir in the cream, basil, and thyme. Pour the sauce into the baking dish on top of the eggplant. Slice the mozzarella and place it on top of the sauce. Bake in the oven at 180°C for 25-30 minutes. I recommend basmati rice as a side dish. Tip: You can also use chicken or turkey schnitzel instead of pork schnitzel.