Eggplant Schnitzels

Eggplant Schnitzels



Prep Time: 20 Min

​Cook Time: 12 - 18 Min

 

1. Slice the eggplants lengthwise using a mandolin to ensure all of the slices are equal. Cut them to roughly 1/4 " thick.

 

1. Next, set up your breading station. Pour the crumbs and flour on to large plates and add the eggs, pesto, and water to a bow; whisking until thoroughly blended. Season the eggs with sea salt / pepper.

 

1. In a large frying pan, fill with enough canola oil to almost submerge the sliced eggplant. Set to just above medium.

 

1. While the oil heats up, use tongs to grab the sliced eggplant and start breading. Begin by coating each side in flour, dipping in the egg mixture making sure to drain excess, and finishing with a coating of crumbs. Transfer the breaded slices to a baking sheet and bring them over to the stovetop.

 

1. Drop a small piece of breading in to the oil and if it bubbles up right away, the oil is ready. Use tongs to drop the eggplant schnitzels in to the oil about 3 or 4 at a time. Make sure not to over crowd the pan or submerge too many at once which will cool down the oil.

 

1. Fry the eggplant schnitzels for roughly 2 – 3 minutes per side until they are brown and crispy. Once cooked, remove and place the schnitzels on a paper towel lined plate. Sprinkle them with sea salt immediately after placing them on the plate.

 

1. For service, garnish with tomato sauce, fresh basil, grated parmesan, and / or fresh parsley. Serve with pasta or even on a roll with a drizzle of sauce and sliced mozzarella.

                  Grocery List

• 1 Large Eggplant
• 1 ½ C Italian Bread Crumbs
• 1 ½ C AP Flour
• 2 Large Eggs
• 1 Tsp. Pesto
• 6 Tsp. Water
• Sea Salt / Pepper
• Canola Oil for frying