Crispy Eggplant Schnitzel with Tomato Sauce
A delectable vegetarian twist on traditional schnitzel, featuring crispy eggplant and tangy marinara sauce.
Ingredients
For the Eggplant Schnitzel
- 2 large eggplants, sliced Choose firm, shiny eggplants for best results.
- 1 cup breadcrumbs Panko breadcrumbs give an extra crunch.
- 1/2 cup all-purpose flour For a gluten-free option, use a 1:1 gluten-free flour blend.
- 2 large eggs, beaten Ensure they are room temperature for the best binding.
- to taste salt and pepper Flavored salt or seasoned pepper can enhance the dish.
- as needed tbsp olive oil for frying Extra virgin olive oil brings more flavor.
For the Tomato Sauce
- 1 cup marinara sauce Homemade or store-bought—look for a brand without added sugars.
For Garnish
- to taste fresh basil Adds a fragrant finish to your plate.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into thick rounds (about 1/2 inch). Sprinkle with salt and let sit for 30 minutes to draw out moisture and bitterness. Rinse and pat dry with a paper towel.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
Breading and Frying
- Dredge each eggplant slice in flour, shake off excess, dip in egg, and coat in breadcrumbs.
- Heat olive oil in a skillet over medium heat. Fry eggplant slices for approximately 3-4 minutes on each side until golden brown. Avoid overcrowding the pan.
- Transfer fried eggplant slices to a baking sheet and bake in the oven for an additional 10-15 minutes to intensify the crunch.
Serving
- Serve the crispy eggplant schnitzels immediately with marinara sauce and garnish with fresh basil.
Notes
Ensure eggplants are sliced evenly for uniform cooking. Do not stack fried eggplants; keep them in a single layer to maintain crispiness. Leftover eggplants can be stored in an airtight container for up to 3 days in the fridge.