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Eggplant Schnitzel with Tomato Sauce

Crispy Eggplant Schnitzel with Tomato Sauce for Comfort Food Bliss

Enjoy a delightful Crispy Eggplant Schnitzel with Tomato Sauce, a perfect vegetarian comfort food dish.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Eggplant Schnitzel Ingredients
  • 2 pieces Eggplants choose firm, fresh ones for the best texture
  • to taste Salt enhances the natural flavors
  • to taste Pepper freshly ground is best
  • 1 cup Flour gluten-free flour can be used for a gluten-free version
  • 2 pieces Eggs acts as an adhesive for the breadcrumbs
  • 2 tablespoons Mayonnaise adds moisture and richness to the egg wash
  • 1 tablespoon Mustard adds tanginess in the egg wash
  • 1 cup Panko Breadcrumbs gives that crispy coating
  • 2 tablespoons Parsley fresh garnish adds flavor and color
  • 2 tablespoons Sesame Seeds boosts crunch and visual appeal
  • 1 teaspoon Cumin Powder adds warmth and depth
  • 1 teaspoon Paprika Powder lends a smoky flavor
Roasted Cherry Tomato Sauce Ingredients
  • 2 cups Cherry Tomatoes brings sweetness and acidity
  • 4 cloves Garlic enhances savory notes
  • 1 tablespoon Italian Herbs mix fresh or dried herbs
  • 1 cup Basil Leaves fresh garnish that brightens the dish

Equipment

  • Oven
  • Baking Tray
  • Skillet
  • Blender
  • Medium bowl
  • Large Plate

Method
 

Preparation Steps
  1. Preheat the oven to 210°C (410°F) on the circulating air setting.
  2. Roast halved eggplants, cherry tomatoes, and whole garlic heads with olive oil and salt for 20 minutes.
  3. In a bowl, whisk together eggs, mayonnaise, and mustard for the egg wash.
  4. Combine panko breadcrumbs, sesame seeds, cumin, paprika, and parsley for the breadcrumb coating.
  5. Peel the roasted eggplants' skin, flatten them, and season with salt and pepper.
  6. Dredge eggplant slices in flour, dip in egg wash, then coat with breadcrumbs.
  7. Fry the breaded eggplants in oil for 3-4 minutes on each side until golden brown.
  8. Blend roasted garlic and tomatoes with Italian herbs to create the sauce.
  9. Serve eggplant schnitzels topped with roasted cherry tomato sauce and garnish with Parmesan and parsley.

Nutrition

Serving: 1schnitzelCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This dish can be made gluten-free by using gluten-free flour and breadcrumbs. Ensure to store leftovers properly for best texture when reheating.

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