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Eggplants often get a bad rap for being bland, but this recipe is here to challenge that notion! We’re transforming this humble vegetable into a crispy, flavorful delight that will leave you craving more. Paired with a rich roasted cherry tomato sauce, this dish is sure to elevate your dining experience.
Table of Contents
Tips and Tricks
- Press the breadcrumbs firmly onto the eggplant slices for maximum crispiness.
- Experiment with different herbs and spices in the breadcrumb mixture for unique flavor variations.
INGREDIENTS for Eggplant Schnitzel with Tomato Sauce
Eggplant Schnitzel:
- Eggplants: These versatile vegetables are breaded, and fried to golden perfection, offering a satisfying crunch with each bite. Their mild flavor pairs wonderfully with the crispy coating and savory seasoning.
- Salt and Pepper: Used to season the eggplant slices, enhancing their natural taste and bringing balance to the dish.
- Flour: Provides a base for the breading process, helping the egg wash adhere to the eggplant slices.
- Eggs, Mayonnaise, and Mustard: Create a creamy and flavorful egg wash that coats the eggplant slices, ensuring the breadcrumbs adhere well during frying.
- Panko Breadcrumbs: Known for their light and crispy texture, panko breadcrumbs add a delightful crunch to the schnitzel, while sesame seeds, parsley, caraway seeds, and paprika infuse each bite with aromatic flavor.
Roasted Cherry Tomato Sauce:
- Cherry Tomatoes: These sweet and juicy tomatoes are roasted to perfection, intensifying their flavor and creating a rich base for the sauce. Their vibrant color adds visual appeal to the dish.
- Garlic: Roasted garlic cloves contribute depth and complexity to the sauce, offering a caramelized sweetness that enhances the overall taste.
- Olive Oil: Used to drizzle over the tomatoes and garlic before roasting, olive oil adds richness and a subtle fruity flavor to the sauce.
- Italian Herbs and Basil: A blend of Italian herbs and fresh basil leaves infuse the sauce with aromatic notes and herbal freshness, complementing the sweetness of the cherry tomatoes.
- Salt and Pepper: Seasonings that bring out the natural flavors of the tomatoes and garlic, ensuring a well-balanced and delicious sauce. Adjust according to personal taste preferences.
HOW TO MAKE Eggplant Schnitzel with Tomato Sauce
Preparing the Eggplant, Cherry Tomatoes, and Garlic:
- Preheat your oven to 210°C (410°F) with the fan setting if available.
- Line a baking tray with parchment paper.
- Wash the eggplants and cherry tomatoes thoroughly.
- Arrange the eggplant, cherry tomatoes, and heads of garlic on the prepared baking tray.
- Drizzle olive oil over the eggplants, tomatoes, and garlic, ensuring they are evenly coated.
- Sprinkle salt over the vegetables, according to taste preference.
- Place the baking tray in the preheated oven and roast for about 20 minutes. If desired, you can leave the garlic in the oven longer for a deeper flavor.
Preparing the Breading Mixture:
- While the vegetables are roasting, prepare the breading mixture.
- In a small bowl, crack the eggs and whisk them together.
- Add mayonnaise and mustard to the eggs, and whisk until well combined.
Preparing the Panko Breadcrumb Mixture:
- On a flat plate or shallow dish, combine the panko breadcrumbs, sesame seeds, caraway seeds, chopped parsley, and paprika powder. Mix well to ensure even distribution of ingredients.
Breading and Frying the Eggplant Schnitzel:
- Once the eggplants are roasted and tender, remove them from the oven and allow them to cool slightly.
- Using your fingers, gently peel off the skin from the eggplant, ensuring they remain intact.
- Press each eggplant with your fingers to flatten them slightly, ensuring they maintain their shape.
- Season the flattened eggplant with salt and pepper.
- Set up a breading station with the flour, egg mixture, and breadcrumb mixture arranged in separate shallow dishes.
- Dredge each eggplant in the flour, shaking off any excess.
- Dip the floured eggplant into the egg mixture, ensuring they are evenly coated.
- Coat the eggplant with the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the surface.
- Heat oil in a frying pan over medium heat.
- Once the oil is hot, carefully place the breaded eggplant in the pan, ensuring they do not overcrowd.
- Fry the eggplant until golden brown and crispy on both sides, flipping them halfway through cooking.
- Once cooked, transfer the fried eggplant to a plate lined with paper towels to drain any excess oil.
Preparing the Roasted Cherry Tomato Sauce:
- While frying the eggplant schnitzel, prepare the roasted cherry tomato sauce.
- In a mixing bowl, combine the roasted cherry tomatoes (along with any juices released during roasting) and the roasted garlic cloves (squeezed from their skins).
- Add olive oil, Italian herbs, torn basil leaves, salt, and pepper to the bowl.
- Use a hand mixer or blender to puree the ingredients until smooth and well combined.
Serving the Dish:
- To serve, spoon a generous amount of the roasted cherry tomato sauce onto a serving plate.
- Arrange the crispy eggplant schnitzel on top of the sauce.
- Grate Parmesan cheese over the eggplant schnitzel.
- Garnish with finely chopped parsley for added freshness and flavor.
Enjoying Your Meal:
- Serve the dish immediately while the eggplant schnitzel is still warm and crispy.
- Pair with your favorite side dishes or enjoy as is for a delicious and satisfying meal.
Substitutions
- You can substitute regular breadcrumbs for panko if needed.
- Feel free to use your favorite herbs and spices in the tomato sauce for a personalized touch.
Recipe Variations
- Add a layer of mozzarella cheese on top of the eggplant schnitzel for a melty twist.
- Serve the schnitzel with a side of creamy mashed potatoes or a crisp green salad for a balanced meal.
Storing:
For the Eggplant Schnitzel:
- Once cooked, allow the schnitzel to cool completely to room temperature.
- To maintain their crispiness, store the schnitzel in an airtight container or wrap them tightly in aluminum foil.
- Place them in the refrigerator for up to 2-3 days.
- When ready to enjoy, reheat the schnitzel in a preheated oven at 180°C (350°F) for 10-15 minutes, or until heated through.
- For best results, reheat them on a wire rack placed on a baking sheet to ensure even heat distribution and preserve their crispy texture
For the Roasted Cherry Tomato Sauce:
- Allow the sauce to cool completely before storing.
- Transfer the sauce to a clean, airtight container and refrigerate it for up to 3-4 days.
- Alternatively, you can freeze the sauce for longer-term storage. Place it in freezer-safe containers or resealable bags, leaving some room for expansion, and freeze for up to 3 months.
- Before serving, thaw the frozen sauce in the refrigerator overnight.
- Reheat the sauce gently in a saucepan over low heat, stirring occasionally, until warmed through.
- Add a splash of water or broth if needed to adjust the consistency.
General Tips for Storing:
- Label the containers with the date of preparation to keep track of freshness.
- Avoid stacking the schnitzel on top of each other to prevent them from becoming soggy.
- Store the sauce separately from the schnitzel to maintain their individual textures and flavors.
- Consider portioning the sauce into smaller containers before freezing for easier thawing and use.
- Always ensure that leftovers are properly cooled before storing to prevent bacterial growth.
- While the schnitzel and sauce can be stored separately, they can be reheated and served together for a quick and delicious meal whenever the craving strikes.
FAQ
Can I make this recipe gluten-free?
Yes, you can substitute gluten-free flour and breadcrumbs for a gluten-free version of this dish.
Can I prepare the eggplant schnitzel in advance?
While the schnitzel is best enjoyed fresh and crispy, you can prepare the components ahead of time and assemble just before serving for convenience.
Can I oven-bake the eggplant instead of frying?
Yes, you can bake the breaded eggplant in the oven at 200°C until golden brown for a healthier alternative to frying.
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Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce
Savor the crispy goodness of Eggplant Schnitzel, each bite offering a perfect blend of tender eggplant and crunchy coating. Paired with a rich Roasted Cherry Tomato Sauce, this dish is a delightful fusion of flavors and textures that's sure to please your palate.
Equipment
Ingredients
For the Eggplant Schnitzel:
- 2 eggplants
- salt to taste
- pepper to taste
- 2 tbsp olive oil for drizzling over vegetables
- 50 g flour
- 2 eggs
- 1 tsp mayonnaise
- 1 tsp mustard
- 70 g Panko breadcrumbs
- 2 tbsp parsley finely chopped
- 2 tbsp sesame seeds
- 1 tsp cumin
- 1 tsp paprika powder
For the Roasted Cherry Tomato Sauce
- 500 g cherry tomatoes
- 2 heads of garlic
- 1 tsp italian herbs
- 6 basil leaves
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 210°C (circulating air).
- On a parchment-lined baking tray, arrange the eggplants, cherry tomatoes, and garlic heads. Drizzle with olive oil and sprinklewith salt. Roast for 20 minutes.
- In a small bowl, mix together the eggs, mayonnaise, and mustard to create the egg wash.
- On a plate, combine the panko breadcrumbs, sesame seeds, cumin, parsley, and paprika powder.
- Peel the roasted eggplants and flatten them gently with your fingers. Season with salt and pepper.
- Dredge the eggplants in flour, then dip them into the egg wash, and finally coat them evenly with the breadcrumb mixture.
- Heat oil in a pan over medium heat and fry the breaded eggplants until golden brown on both sides. Drain on paper towels.
For the Roasted Cherry Tomato Sauce:
- Squeeze the roasted garlic cloves into a bowl with the cherry tomatoes.
- Add Italian herbs, basil leaves, salt, and pepper.
- Use a hand mixer to blend everything into a smooth sauce.
To Serve:
- Arrange a generous serving of the roasted cherry tomato sauce on aplate and place the crispy eggplant schnitzel on top. Garnish withgrated Parmesan cheese and finely chopped parsley.
Nutrition
Calories: 600kcal
Tried this recipe?Let us know how it was!
Delicious, I had an obscenely large eggplant than u cut into thick strips and kept the skin on but otherwise followed the recipe. Only thing I’d say if you also cut the eggplant into strips, is you don’t want it getting too soft in the oven otherwise it falls apart too easily.
But absolutely delicious regardless
Sounds like a great twist! Keeping the skin on adds texture, but you’re right—if the eggplant gets too soft, it can fall apart. Glad to hear it turned out delicious!