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Eggplant Schnitzel with Tomato Sauce

Crispy Eggplant Schnitzel with Tomato Sauce: A Delightful Twist

This Eggplant Schnitzel with Tomato Sauce is a delightful twist on a comfort dish, delivering taste and nutrition in every crunchy bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Schnitzel
  • 2 medium Eggplants Choose firm and shiny ones for best texture.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Pepper Adjust according to spice preference.
  • 1/2 cup Olive Oil Can substitute with avocado oil.
  • 1 cup Flour Gluten-free flour can be used.
  • 2 large Eggs Beat well for even coating.
  • 2 tablespoons Mayonnaise Can be omitted for lighter schnitzel.
  • 1 tablespoon Mustard Provides zesty kick.
  • 1 cup Panko Breadcrumbs Swap with regular breadcrumbs if preferred.
  • 1/4 cup Parsley Fresh garnish.
  • 2 tablespoons Sesame Seeds Can be omitted.
  • 1 teaspoon Cumin Adds warm spice notes.
  • 1 teaspoon Paprika Adjust to taste.
For the Roasted Tomato Sauce
  • 2 cups Cherry Tomatoes Sweet and juicy after roasting.
  • 6 cloves Garlic Roast to mellow its flavor.
  • 1 tablespoon Italian Herbs Fresh basil or oregano can be good substitutes.
  • 1/4 cup Basil Leaves Fresh garnish.

Equipment

  • Oven
  • Skillet
  • Baking Tray
  • Mixing bowl
  • Whisk
  • plate

Method
 

Preparation
  1. Preheat your oven to 210°C (410°F) using the circulating air setting.
    Eggplant Schnitzel with Tomato Sauce
  2. On a parchment-lined baking tray, arrange sliced eggplants, halved cherry tomatoes, and whole garlic heads. Drizzle with olive oil and sprinkle with salt. Roast for about 20 minutes.
    Eggplant Schnitzel with Tomato Sauce
  3. Prepare the egg wash by whisking together eggs, mayonnaise, and mustard in a bowl until smooth.
    Eggplant Schnitzel with Tomato Sauce
  4. Combine panko breadcrumbs with sesame seeds, cumin, parsley, and paprika on a large plate.
    Eggplant Schnitzel with Tomato Sauce
  5. After roasting, allow eggplants to cool, peel the skin, and flatten gently. Season with salt and pepper.
    Eggplant Schnitzel with Tomato Sauce
  6. Dredge the seasoned eggplant slices in flour, dip into the egg wash, and roll in the breadcrumb mixture.
    Eggplant Schnitzel with Tomato Sauce
  7. Heat a skillet over medium heat, add oil, and fry breaded eggplant slices for 3-4 minutes on each side until golden.
    Eggplant Schnitzel with Tomato Sauce
  8. While frying, squeeze roasted garlic into a bowl, combine with roasted tomatoes, Italian herbs, salt, and pepper; blend until smooth.
    Eggplant Schnitzel with Tomato Sauce
  9. Drain schnitzels on paper towels, serve topped with tomato sauce and garnish with basil and parsley.
    Eggplant Schnitzel with Tomato Sauce

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 115mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 8IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This dish can be made gluten-free. Adjust the spice levels to your taste for personalized flavor enhancement.

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