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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 vegetarian delight that celebrates Mediterranean flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant Portion
  • 2 medium Eggplants Substitute with zucchini if preferred.
  • to taste Salt
  • to taste Pepper
  • 1/4 cup Olive Oil Can be swapped for neutral oil.
  • 2 Eggs Flax eggs for vegan option.
  • 2 tablespoons Mayonnaise Optional.
  • 1 tablespoon Mustard No substitutions.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used but won't be as crunchy.
  • 2 tablespoons Sesame Seeds Optional.
  • 1/4 cup Chopped Parsley Any fresh herb can substitute.
  • 1 teaspoon Cumin Powder Adjust according to taste.
  • 1 teaspoon Paprika Powder Adjust according to taste.
For the Roasted Cherry Tomato Sauce
  • 2 cups Cherry Tomatoes Any small, sweet tomato can be swapped.
  • 1 head Garlic
  • 1 teaspoon Italian Herbs Thyme or oregano can be used.
  • 1 teaspoon Basil

Equipment

  • Baking tray
  • parchment paper
  • Frying Pan
  • Mixing bowls
  • shallow dish

Method
 

Preparation Steps
  1. Preheat your oven to 210°C (410°F) and line a baking tray with parchment paper.
  2. Wash the eggplants, trim the ends, and arrange them alongside the cherry tomatoes and garlic on the tray. Drizzle olive oil and sprinkle salt over everything. Roast for 20 minutes until tomatoes burst and eggplants are tender.
  3. Whisk together eggs, mayonnaise, and mustard in a bowl until well combined.
  4. In a shallow dish, mix panko breadcrumbs, sesame seeds, cumin, chopped parsley, and paprika.
  5. After roasting, carefully peel the eggplants' skin and flatten the slices. Season with salt and pepper.
  6. Dredge each eggplant slice in flour, dip in the egg wash, then coat in the breadcrumb mixture.
  7. Heat oil in a frying pan over medium heat. Fry the breaded eggplant slices for about 3-4 minutes per side until golden brown.
  8. Blend the roasted tomatoes and garlic into a smooth sauce, adding olive oil and seasoning with herbs, salt, and pepper to taste.
  9. Layer the roasted tomato sauce on each serving plate, top with crispy eggplant schnitzels, and garnish with chopped parsley or Parmesan cheese.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Best served fresh, can be stored in an airtight container for up to 3 days in the fridge, or frozen for 2 months.

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