Eggplant Aubergine and Portabella Schnitzel
Elevate your meat-free meal repertoire with this crispy and flavorful Eggplant, Aubergine, and Portabella Schnitzel! This vegetarian twist on the classic schnitzel features tender slices of eggplant and aubergine, alongside meaty portabella mushroom caps, all coated in a golden, spiced breadcrumb crust. The combination of paprika and garlic powder in the breading adds a subtle smoky depth, while the frying technique ensures a perfectly crisp exterior. Ready in just 40 minutes, this dish is perfect as a main course or as a hearty appetizer when served with your favorite dipping sauces. Whether you're hosting a dinner party or simply craving comfort food with a twist, this schnitzel is sure to impress with its satisfying crunch and bold flavors. Perfect for vegetarians or anyone seeking a creative, plant-based recipe!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 medium Aubergine
- 4 large caps Portabella mushrooms
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 cup Vegetable oil
Instructions
Slice the eggplant and aubergine into 1/2-inch thick rounds. Remove the stems of the portabella mushrooms and gently wipe them clean with a damp paper towel.
Sprinkle the eggplant and aubergine slices with 1 teaspoon of salt and set aside in a colander for 10 minutes to draw out moisture. Afterward, pat them dry with a paper towel.
Prepare a breading station with three shallow bowls: one with the flour, one with eggs whisked together with the milk, and one with breadcrumbs mixed with paprika, garlic powder, 1 teaspoon of salt, and black pepper.
Lightly coat each slice of eggplant, aubergine, and mushroom cap in flour, shaking off the excess. Dip them into the egg mixture, letting any extra drip off, and finally dredge them thoroughly in the breadcrumb mixture, pressing gently to adhere the coating.
Heat the vegetable oil in a large skillet over medium heat. Test the oil by dropping a breadcrumb in; it should sizzle immediately.
Fry the coated vegetables in batches, cooking for 3-4 minutes per side or until golden brown and crispy. Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
Serve the Eggplant, Aubergine, and Portabella Schnitzel with your choice of dipping sauces, salads, or side dishes. Enjoy!
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 67.8 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 6713 mg | 292% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 67.2 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 440 mg | 34% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5069 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
