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Eggplant Schnitzel with Tomato Sauce

Crispy Eggplant Schnitzel with Tomato Sauce for Comfort Food Bliss

Enjoy a delicious Eggplant Schnitzel with Tomato Sauce that's quick, crispy, and perfect for comfort food.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants Use smaller or medium-sized for better results.
  • to taste Salt Enhances natural flavors.
  • to taste Pepper Freshly ground adds a spicy hint.
  • 3 tablespoons Olive Oil Essential for roasting.
  • 1 cup Flour Helps create a crispy coating.
  • 2 large Eggs Acts as a binder.
  • 2 tablespoons Mayonnaise Opt for vegan mayo if needed.
  • 1 tablespoon Mustard Dijon works best.
For the Coating
  • 1 cup Panko Breadcrumbs Offers a light and crispy texture.
  • 1 tablespoon Parsley Fresh or dried herbs.
  • 2 tablespoons Sesame Seeds Contributes crunch.
  • 1 teaspoon Cumin Adjust according to spice preference.
  • 1 teaspoon Paprika Powder Adjust according to spice preference.
For the Sauce
  • 2 cups Cherry Tomatoes The base of the sauce.
  • 1 head Garlic Adds sweetness when roasted.
  • 1 teaspoon Italian Herbs Enhances flavor.
  • 1 tablespoon Basil Leaves Fresh provides bright contrast.
  • 1/4 cup Parmesan Cheese For garnish.

Equipment

  • Oven
  • Baking tray
  • medium bowl
  • Plate
  • frying pan
  • hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 210°C (410°F) with the fan on.
  2. Roast the eggplant slices, cherry tomatoes, and garlic on a baking tray for about 20 minutes.
  3. Prepare the egg wash by whisking together eggs, mayonnaise, and mustard in a bowl.
  4. Make the breadcrumb mixture by combining panko, sesame seeds, parsley, cumin, and paprika.
  5. Peel and flatten the roasted eggplants, seasoning with salt and pepper.
  6. Dredge eggplants in flour, dip in the egg wash, and coat with the breadcrumb mixture.
  7. Pan-fry the coated eggplants in oil for about 3-4 minutes on each side until golden brown.
  8. Blend roasted tomatoes and garlic with Italian herbs for the sauce.
  9. Serve by spreading tomato sauce on plates and placing crispy eggplant on top.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Choose medium-sized eggplants for the best texture. Baking the schnitzels can provide a healthier alternative.

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