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Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce Recipe

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4.3 from 63 reviews

Enjoy a delectable Italian-inspired Crispy Eggplant Schnitzel served with a flavorful Roasted Cherry Tomato Sauce. This delightful dish combines tender roasted eggplant coated in a crunchy, seasoned breadcrumb mixture, pan-fried to golden perfection, and accompanied by a rich, smooth tomato sauce made from roasted cherry tomatoes and garlic. Perfect as a satisfying entree for two, it offers a harmonious blend of textures and Mediterranean flavors.

  • Total Time: 45 minutes
  • Yield: 2 servings

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:

  • 500 g cherry tomatoes
  • 2 heads of garlic
  • 1 tsp Italian herbs
  • 6 basil leaves
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 210°C (circulating air) to prepare for roasting the vegetables.
  2. Roast Vegetables: On a parchment-lined baking tray, arrange the eggplants, cherry tomatoes, and whole heads of garlic. Drizzle them with 2 tablespoons of olive oil and sprinkle with salt. Roast in the oven for 20 minutes until tender and caramelized.
  3. Prepare Egg Wash: In a small bowl, whisk together 2 eggs, 1 teaspoon mayonnaise, and 1 teaspoon mustard to create a creamy egg wash for coating.
  4. Mix Breadcrumb Coating: On a plate, combine 70 grams of Panko breadcrumbs, 2 tablespoons finely chopped parsley, 2 tablespoons sesame seeds, 1 teaspoon cumin, and 1 teaspoon paprika powder for the flavorful crunchy coating.
  5. Prep Eggplants: Once cooled enough to handle, peel the roasted eggplants and gently flatten them with your fingers to create schnitzel-sized pieces. Season both sides with salt and pepper.
  6. Coat Eggplants: Dredge each eggplant piece first in the 50 grams of flour, then dip into the prepared egg wash, and finally coat evenly with the breadcrumb mixture, ensuring full coverage.
  7. Fry Schnitzels: Heat oil in a pan over medium heat. Fry the breaded eggplants until golden brown on both sides, approximately 3-4 minutes per side. Drain on paper towels to remove excess oil.
  8. Prepare Tomato Sauce: Squeeze the roasted garlic cloves out of their skins into a bowl with the roasted cherry tomatoes. Add 1 teaspoon Italian herbs, 6 fresh basil leaves, salt, and pepper to taste.
  9. Blend Sauce: Using a hand blender, blend the roasted tomato and garlic mixture until smooth, creating a rich and flavorful sauce.
  10. Serve: On serving plates, spread a generous portion of the roasted cherry tomato sauce. Place the crispy eggplant schnitzels on top and garnish with grated Parmesan cheese and finely chopped parsley for an elegant finish.

Notes

  • For extra crispiness, panko breadcrumbs are preferred due to their airy texture.
  • You can substitute mayonnaise with an equal amount of yogurt or leave it out for a lighter coating.
  • Peeling the eggplants after roasting removes bitterness and improves texture.
  • Use fresh basil leaves for the best aromatic flavor in the sauce.
  • Drain fried schnitzels well on paper towels to keep them crispy.
  • To make this dish vegan, replace eggs and mayonnaise with plant-based alternatives and use vegan cheese for garnish.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Entree, Main Course
  • Method: Frying
  • Cuisine: Italian, Mediterranean

Find it online: https://recipesvibe.com/crispy-eggplant-schnitzel-with-roasted-cherry-tomato-sauce-recipe/