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Eggplant Schnitzel with Tomato Sauce

Crispy Eggplant Schnitzel with Tomato Sauce You'll Love

This Eggplant Schnitzel with Tomato Sauce is a satisfying vegetarian dish that brings Mediterranean flair to your table with crispy texture and vibrant flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Best Recipes
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Schnitzel
  • 2 medium Eggplants Consider using zucchini for a variation.
  • to taste Salt & Pepper Essential for enhancing natural flavors.
  • 2 tablespoons Olive Oil Avocado oil works as a great substitution.
  • 1 cup Flour Use gluten-free flour for gluten-free diets.
  • 2 Eggs Can substitute with a flax egg.
  • 2 tablespoons Mayonnaise Can be replaced with vegan mayonnaise.
  • 1 tablespoon Mustard Adds flavor to the egg wash.
  • 1 cup Panko Breadcrumbs Crushed cornflakes can be substituted for gluten-free.
  • 2 tablespoons Parsley Chop finely for even distribution.
  • 1 tablespoon Sesame Seeds Can be omitted if allergies are a concern.
  • 1 teaspoon Cumin Powder Adjust according to preference.
  • 1 teaspoon Paprika Powder Adjust according to preference.
For the Roasted Tomato Sauce
  • 2 cups Cherry Tomatoes Can swap with ripe tomatoes if needed.
  • 4 cloves Garlic Adjust according to flavor preference.
  • 1 tablespoon Italian Herbs Fresh herbs are preferable.
  • 1 bunch Basil Leaves Parsley can substitute if necessary.

Equipment

  • oven
  • Baking tray
  • mixing bowl
  • plate
  • Large pan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 210°C (410°F). Prepare a baking tray with parchment paper.
  2. Arrange sliced eggplants, halved cherry tomatoes, and whole garlic heads on the tray. Drizzle with olive oil and sprinkle with salt. Roast for about 20 minutes.
  3. Whisk together eggs, mayonnaise, and mustard in a bowl to prepare the egg wash.
  4. Combine panko breadcrumbs, sesame seeds, cumin, paprika, and parsley on a plate for the breadcrumb coating.
  5. Remove roasted eggplants from the oven, cool slightly, peel skin, and season with salt and pepper.
  6. Dredge each eggplant slice in flour, then dip in egg wash, and fully coat with the breadcrumb mixture.
  7. Heat olive oil in a large pan. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden-brown.
  8. Squeeze roasted garlic into a bowl, add roasted cherry tomatoes and Italian herbs, and blend until smooth to make the sauce.
  9. Serve the eggplant schnitzel topped with the roasted cherry tomato sauce and garnish with parsley and grated Parmesan cheese.

Nutrition

Serving: 1schnitzelCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

This dish is easily adaptable for gluten-free diets and allows for ingredient substitutions.

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