Delicious Eggplant Schnitzels

Name: Eggplant Schnitzels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Western
Ingredients: 1 large eggplant, sliced; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 2 eggs, beaten; 1 cup all-purpose flour; Salt and pepper to taste; Olive oil for frying; Lemon wedges for serving

Enjoy a vegetarian twist on a classic with eggplant schnitzels. Slices of tender eggplant are coated in a crispy, golden breadcrumb crust and fried to perfection. These schnitzels offer a delightful contrast of textures, with a crunchy exterior and a soft, flavorful interior. Perfect as a main dish or a hearty side, serve these eggplant schnitzels with a fresh salad or your favourite dipping sauce for a delicious and satisfying meal.

1/3 cup plain flour
2 free-range eggs, lightly beaten
2 cups panko breadcrumbs
1/3 cup grated parmesan
2 plump (about 400g each) eggplants, trimmed and cut lengthways into 1cm thick slices
Olive or canola oil, for shallow frying
Kewpie mayonnaise, mixed salad and lemon wedges, to serve

STEP 1 Place flour into a shallow bowl. Whisk eggs in a shallow bowl. Combine breadcrumbs and parmesan in another shallow bowl.

STEP 2 Dip eggplant into flour, then egg and coat in breadcrumb mixture, pressing breadcrumbs into eggplant.

STEP 3 Heat 1cm oil in a large frying pan over medium heat. Fry eggplant, in batches, for 3-4 minutes on each side until golden. Drain on paper towel.

STEP 4 Arrange eggplant schnitzels on a serving plate. Drizzle with mayonnaise and serve with a mixed salad and lemon wedges.

Nutritional Facts

Eggplant: Good source of dietary fiber, vitamin B6, and antioxidants from the purple skin.
Parmesan: Provides calcium and protein.
Olive or canola oil: Adds healthy fats.

Tips and Tricks

Eggplant Schnitzels: Opt for firm, fresh eggplants and quality breadcrumbs for crispy schnitzels. Substitute breadcrumbs with panko for extra crunch.