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Stuffed eggplant schnitzels

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • e.g. olive oil
  • salt and pepper
  • 1 ball of mozzarella
  • 5 tomatoes, dried in oil
  • 1 egg(s)
  • 6 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Mediterranean inspired with sun-dried tomatoes and mozzarella

Cut the eggplant lengthwise into 5 slices. Place the eggplant slices on a baking sheet lined with baking paper and brush both sides with a little olive oil. Season with salt and pepper. Then brown the eggplant in the oven at 220°C (top/bottom heat) for about 20 minutes. Cut the mozzarella ball into 5 slices. Top each of the browned eggplant slices with a slice of mozzarella and a sun-dried tomato and fold them closed. Coat the filled eggplant cutlets first in beaten egg and then in breadcrumbs. Fry the cutlets in olive oil over medium-high heat until the coating is well browned.

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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.

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