How do you make eggplant schnitzel crispy?

To achieve a perfectly crispy eggplant schnitzel with tomato sauce , start by salting the eggplant slices to remove excess moisture. Use panko breadcrumbs for the coating and ensure your frying oil is hot before adding the eggplant.

Can you make eggplant schnitzel ahead of time?

Absolutely! You can prepare the eggplant schnitzel in advance by breading the slices and storing them in the fridge. When you're ready to eat, simply fry them up fresh for optimal crispiness.

What is the difference between eggplant parmesan and eggplant schnitzel?

The main difference lies in the preparation. Eggplant schnitzel is typically breaded and pan-fried, resulting in a crisp coating, while eggplant parmesan is layered with cheese and sauce, then baked.

How long does eggplant schnitzel last in the fridge?

You can store cooked eggplant schnitzel in an airtight container in the refrigerator for up to three days. Reheat it in the oven to maintain its crispy texture.

Is eggplant schnitzel healthy?

Eggplant schnitzel can be a healthy option, especially when paired with a homemade tomato sauce and served with a fresh salad. It offers a delightful vegetarian alternative while being rich in nutrients.

Eggplant Schnitzel with Tomato Sauce - Crispy and Delicious

Description

Experience a gourmet twist with the perfectly crispy eggplant schnitzel with tomato sauce, a delightful vegetarian dish featuring breaded eggplant slices paired with a tangy roasted cherry tomato sauce.

Ingredients

Scale

Eggplants
Salt to taste
Pepper to taste
2 tbsp olive oil for drizzling
Flour (50 g, about ⅓ cup)
2 eggs
1 tsp mayonnaise
1 tsp mustard
Panko breadcrumbs (70 g, about 1 cup)
2 tbsp parsley, finely chopped
2 tbsp sesame seeds
Cumin (1 tsp)
Paprika powder (1 tsp)
Oil for frying
Cherry tomatoes (500 g, about 1 lb / 3 cups)
2 heads of Garlic
Italian herbs (1 tsp)
6 basil leaves
Salt to taste
Pepper to taste

Instructions

Preheat oven to 410°F. Line a baking tray with parchment paper.
Place whole eggplants, cherry tomatoes, and garlic on the tray. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes.
In a bowl, whisk eggs, mayonnaise, and mustard. On a plate, mix panko, sesame seeds, cumin, parsley, and paprika.
Peel roasted eggplants, flatten, and season with salt and pepper. Dredge in flour, dip in egg mixture, then coat with breadcrumbs.
Heat oil in a pan and fry eggplants until golden brown on both sides. Drain on paper towels.
For the sauce, squeeze roasted garlic into a bowl with tomatoes. Add herbs, basil, salt, and pepper. Blend until smooth.
Serve eggplant schnitzel on a plate with tomato sauce. Garnish with Parmesan and parsley if desired.

Notes

Salt the eggplant slices before cooking to draw out moisture and prevent sogginess.
Use high-quality olive oil to enhance flavor.
Avoid using low-quality breadcrumbs. Opt for panko.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main Course
Method: Pan-Fried
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 8 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 8 g
Protein: 7 g
Cholesterol: 70 mg

Keywords: eggplant schnitzel with tomato sauce, breaded eggplant slices, Italian eggplant dishes, vegetarian main course