Crispy Eggplant Schnitzel
Crispy Eggplant Schnitzel is a flavorful, golden-brown delight featuring tender eggplant coated in a crunchy, Parmesan-infused breadcrumb crust. Seasoned with Italian herbs, smoked paprika, and chili flakes, each bite is packed with a perfect balance of spice and savoriness. Serve hot with fresh basil for a delicious vegetarian twist on classic schnitzel!
Ingredients
- 1 large eggplant
- 2 eggs
- 2 cloves of garlic minced
- 150 g breadcrumbs from stale bread
- 130 g flour
- 50 g Parmesan cheese
- 1 tsp Italian herbs
- 1 tsp chili flakes
- 1 tsp smoked paprika
- ½ tsp salt
- 1 tsp black pepper
- Oil for frying
- Fresh basil leaves for garnish
Instructions
- In a blender, add the Parmesan cheese, breadcrumbs, chili flakes, Italian herbs, black pepper, salt, and smoked paprika. Blend until well combined.
- In one plate, beat the eggs and mix with the minced garlic.
- In another plate, spread the flour.
- In a third plate, place the seasoned breadcrumb mixture.
- Slice the eggplant lengthwise into thin slices.
- Pat the slices dry with a kitchen towel and sprinkle them with salt. Let them sit for a few minutes to draw out excess moisture, then pat dry again.
- Dredge each eggplant slice in the flour, shaking off excess.
- Dip into the beaten egg mixture.
- Coat thoroughly with the seasoned breadcrumbs.
- Heat oil in a pan over medium heat.
- Fry the breaded eggplant slices until golden brown and crispy on both sides.
- Transfer to a paper towel-lined plate to remove excess oil.
- Garnish with fresh basil leaves.
- Serve hot and enjoy!
Nutrition
Calories: 250kcal
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