Crispy on the outside and tender on the inside, the eggplant schnitzel is a delicious twist on a classic dish. Add a zesty Italian asparagus salad and you have perfectly light meal bursting with Italian flavours. Vegetarian Schnitzel has never tasted this good!
Vegetarian Schnitzel!?
You know how Schnitzel usually hits the spot, all crispy and meaty and Germany? Well, this is the veggie version, with a Mediterranean flair!
Eggplant Schnitzel ingredients
- Eggplants (also known as Aubergine)
- All-purpose flour
- Eggs
- Breadcrumbs
- Lemon
- Parmesan cheese
- Italian herb mix
- Salt and pepper
- Olive oil
How to make the Eggplant Schnitzel (Aubergine Schnitzel)
- Step 1: Prepping
Preheat the oven to 190°C (375°F)
Prepare the eggplant by slicing into ½ inch thick slices, salting, and letting sit for 15 minutes to remove excess moisture. Pat dry with paper towels. - Step 2: Breading
Prepare the breading station by setting up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, Italian dried herb mix, lemon zest, salt, and pepper. Dredge each eggplant slice in flour, then dip in beaten eggs, and coat thoroughly with the breadcrumb mixture. - Step 3: Frying
Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant schnitzel in batches until golden brown on both sides, about 3-4 minutes per side. Drain excess oil on paper towels. - Step 4: Baking
Transfer the fried eggplant schnitzels to a baking sheet lined with parchment paper and bake in the preheated oven for 10-15 minutes until cooked through and crisp. Serve hot, garnished with fresh herbs if desired, and accompanied by lemon wedges for squeezing over the top. Enjoy your Italian eggplant schnitzel!
Italian Asparagus Salad Ingredients
- Asparagus
- Rocket or mixed leaves
- Carrots
- Parmesan
- Lemon
- Extra virgin olive oil
- Salt and pepper
How to make the Asparagus Salad
- Prep and grill asparagus:
Preheat your grill to medium-high heat.
Brush the prepped asparagus spears with olive oil and lightly season with salt and pepper and grill for about 2-3 minutes until just tender. Remove and let cool slightly. - Prep carrots:
Use a vegetable peeler to shave ribbons of carrot. - Mix and dress the salad:
In a large mixing bowl, combine carrot ribbons and arugula leaves. Drizzle lemon juice and extra virgin olive oil over the salad. Season and gently toss to coat all the ingredients. - Serve immediately.
Eggplant Schnitzel with Italian Asparagus Salad
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
For the Eggplant Schnitzel:
- 2 large eggplants (Aubergine)
- ½ cup all-purpose flour
- 2 eggs, beaten
- 2 cup breadcrumbs
- 1 Lemon, zest
- ½ cup grated Parmesan cheese
- 2 teaspoon Italian herb mix
- Salt and pepper to taste
- Olive oil for frying
- Lemon wedges for serving
For the Italian Asparagus Salad:
- 2 bunches Asparagus, trimmed
- 120g Rocket leaves (Arugula)
- 1 Carrot, shaved in ribbons
- 100g Parmesan, shaved
- 1 Lemon, juice
- Salt and pepper, to taste
Instructions
Preheat the oven to 190°C (375°F)
Prep:
- Prepare the eggplant by slicing into 1 - 1.5 cm (½ inch) thick slices, salting, and letting sit for 15 minutes to remove excess moisture. Pat dry with paper towels.
- Get everything else in its place as per ingredient list. Follow all the steps involved in organising and preparing ingredients before cooking, such as chopping, measuring, and assembling.
Breading Station:
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, Italian herbs, salt, and pepper.
- Dredge each eggplant slice in flour, then dip in beaten eggs, and coat thoroughly with the breadcrumb mixture.
Frying:
- Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant schnitzel in batches until golden brown on both sides, about 3-4 minutes per side.
- Drain excess oil on paper towels.
Baking:
- Transfer the fried eggplant schnitzels to a baking sheet lined with parchment paper and bake in the preheated oven for 10-15 minutes until cooked through and crisp. Set aside.
Prep and grill asparagus:
- Preheat your grill to medium-high heat.
- Brush the prepped asparagus spears with olive oil and lightly season with salt and pepper and grill for about 4-5 minutes until just tender. Remove and let cool slightly.
Prep carrots:
- Use a vegetable peeler to shave ribbons of carrot.
Mix and dress the salad:
- In a large mixing bowl, combine carrot ribbons and arugula leaves. Drizzle lemon juice and extra virgin olive oil over the salad. Season and gently toss to coat all the ingredients.
- Serve eggplant schnitzel with side salad and lemon wedges.
- Prep Time: 15
- Cook Time: 20
- Method: Frying and baking
- Cuisine: Mediterranean
