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Crispy Eggplant Schnitzel

Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce

Essen Paradies
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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree, Main Course
Cuisine Italian, Mediterranean
Servings 2 people
Calories 640 kcal

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

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: 640kcalCarbohydrates: 86gProtein: 22gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 164mgSodium: 406mgPotassium: 1875mgFiber: 20gSugar: 25gVitamin A: 2492IUVitamin C: 73mgCalcium: 278mgIron: 9mg
Keyword Baked (if oven-baked) or Fried (if pan-fried), Comfort Food, Crispy, easy recipe, Eggplant Schnitzel, Family Dinner, Flavorful, Healthy, Homemade, Italian Flavors, Mediterranean-Inspired, Nutritious, Roasted Cherry Tomato Sauce, vegetarian
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