Crispy Eggplant Schnitzel

This crispy eggplant schnitzel was inspired by a dish that I had at a local restaurant and just had to make at home. The crispy crust on the tender, roasted eggplant alongside the tomato-based sauce is just utterly fabulous.

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Step 1

Preheat the oven to 400 °F (204 °C)

Step 2

Add the cherry tomatoes onto a large rimmed baking sheet or a cast iron skillet. Drizzle with olive oil and toss to coat evenly. Drizzle a little olive oil on the garlic bulb then place it face down in the cast iron skillet. Finally, add the two eggplants (leave it whole) on top of the tomatoes.

Step 3

1 pint (473 g) cherry tomatoes,1 whole bulb of garlic,2 medium eggplants,Olive oil

Step 4

Bake for 30-35 minutes or until the tomatoes are blistered and eggplant is tender.

Step 5

While the vegetables are baking, prepare your dredging station.

Step 6

In 3 separate shallow bowls, add flour to one, panko breadcrumbs and Italian seasoning to another, and beat 2 eggs in the third bowl. Arrange it in order: flour, eggs, panko.

Step 7

⅔ cup (83 g) all-purpose flour,⅔ cup (40 g) panko breadcrumbs,1 teaspoon Italian seasoning,2 eggs

Step 8

Once the vegetables are done, allow them to cool enough to handle.

Step 9

In a cast iron skillet or dutch oven, heat up ½ inch of vegetable or avocado oil to frying temperature (between 325 °F (163 °C) – 375 °F (191 °C)) Test it by sticking a wooden skewer or chopstick into the center and if it bubbles around the wood, it’s hot enough.

Step 10

While the oil is heating up, place the cooled eggplant (grab by the stem, gently) onto a plate and peel the exterior skin. Take a fork and flatten the eggplant into a large schnitzel shape (kind of like a thinly pounded chicken breast). You don’t want it to be flattened and smashed all the way through, keep it about ¼ inch thick. Season with salt and pepper.

Step 11

Kosher salt and freshly ground black pepper

Step 12

Gently take the eggplant by the stem and dredge both sides in flour, tapping off an excess. Then, dip both sides in the egg, then both sides into the panko. Press the panko into the eggplant to make sure it adheres.

Step 13

Place the eggplant gently into the oil and allow to get golden brown before flipping, about 2-3 minutes on each side. Place onto a paper towel-lined plate and repeat with the other eggplant.

Step 14

In a food processor or blender, add the tomatoes and squeeze out the roasted garlic. Process until most is smooth. Chunks here and there are great for texture. Season with salt and pepper, to taste.

Step 15

Spread a thin layer of tomato sauce onto a plate, place the schnitzel on top, then garnish with fresh basil leaves and freshly grated parmesan cheese.

Step 16

Fresh basil leaves,Parmesan cheese