Eggplant Aubergine Milanese Snitchel
Crispy, golden perfection meets hearty, plant-based comfort in this Eggplant Aubergine Milanese Schnitzel recipe! Tender slices of eggplant are transformed into a flavorful main dish by being lightly salted, coated in a Parmesan-infused breadcrumb mixture with a touch of garlic and oregano, and pan-fried to a satisfying crunch. Perfect for vegetarians, this recipe combines the classic Milanese technique with a twist, offering a wholesome yet indulgent alternative to meat-based schnitzels. Serve these crispy rounds warm with a squeeze of fresh lemon and a sprinkle of parsley for a burst of freshness. Whether you’re looking for a simple weeknight dinner or an impressive dish to entertain, this eggplant schnitzel is a surefire crowd-pleaser. Make it your go-to for a unique and delicious way to enjoy eggplant!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 0.5 teaspoons Black pepper
- 0.5 cups Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Slice the eggplants into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle evenly with 2 teaspoons of salt. Let sit for 20 minutes to draw out excess water.
After 20 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with 2 tablespoons of milk, and one with breadcrumbs mixed with grated Parmesan cheese, dried oregano, garlic powder, and black pepper.
Dredge each eggplant slice in flour, shaking off the excess. Then dip it into the egg mixture, letting the excess drip off. Finally, coat it thoroughly with the breadcrumb mixture, pressing gently to ensure it adheres.
Heat vegetable oil in a skillet over medium heat. Once the oil is hot (about 350°F or 175°C), fry the breaded eggplant slices in batches. Cook for 2-3 minutes per side, or until golden brown and crispy.
Transfer the fried eggplant to a plate lined with paper towels to drain excess oil. Repeat until all slices are cooked.
Serve the Eggplant Milanese Schnitzel warm with fresh lemon wedges for squeezing over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.9 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 327 mg | 25% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 620 mg | 13% | |
*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.
