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A vegetarian take on the classic German 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.
Have you ever had a dish at a restaurant that completely altered your brain chemistry? One that you cannot stop thinking about and one that you desperately wish all the time that it would make a comeback on the menu?
Well, this crispy eggplant schnitzel is that dish for me. I had it two years ago at Evelyn Rose and have not been able to stop thinking about it. We’ve been to the restaurant a couple more times since I first had the dish there, but it has never come back on the menu. Even when eggplant was in season, and I swore they’d have it, it sadly wasn’t on the menu.
What’s a girl to do? You make it yourself at home. It’s really quite easy because it’s basically like a chicken cutlet that you bread and pan fry. The most time intensive part is just the roasting of the eggplant, but even that is pretty hands off!
What Is Schnitzel?
In German, schnitzel means cutlet or slice and generally thinly sliced or pounded thinly. It also is typically for a piece of meat that is breaded and pan-fried. Austrians use veal and Germans tend to use pork. You also see chicken schnitzel often on restaurant menus.
Eggplant Schnitzel Recipe Tips
- Do not cut the stem of the eggplant off! This is really important because it is what keeps the eggplant together after you’ve roasted it and smashed it into a thin cutlet shape. It also makes it easier to handle when you’re breading it.
- Since this eggplant will be delicate to handle in the pan, when you are ready to flip it, my favorite tool to use is a metal fish turner. They’re pliable and thin to get under the eggplant to easily flip without it falling apart.
- If you prefer a shortcut, instead of making the tomato sauce yourself, you can use your favorite marinara sauce. I figure since you’re already roasting the eggplant, why not roast other vegetables and make your own sauce with fresh ingredients? I do understand if you’re short on time though or if cherry tomatoes aren’t in season!
Serving Suggestions
This honestly would pair so well with my simple arugula salad. Just the right balance of flavors and a simple side green salad to boot!
Storage and Reheating Instructions
This is best eaten the day of, however, if you have leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat, my suggestion is to use the air fryer to keep the exterior crispy or use a toaster oven.
Crispy Eggplant Schnitzel
Equipment
Ingredients
- 1 pint (473 g) cherry tomatoes
- Olive oil
- 1 whole bulb of garlic, top cut off
- 2 medium eggplants
- Kosher salt and freshly ground black pepper
- Fresh basil leaves, finely chopped
- Parmesan cheese, freshly grated
For the breading:
- ⅔ cup (83 g) all-purpose flour
- ⅔ cup (40 g) panko breadcrumbs
- 1 teaspoon Italian seasoning
- 2 eggs, beaten
Instructions
- Preheat the oven to 400 °F (204 °C)
- 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.1 pint (473 g) cherry tomatoes, 1 whole bulb of garlic, 2 medium eggplants, Olive oil
- Bake for 30-35 minutes or until the tomatoes are blistered and eggplant is tender.
- While the vegetables are baking, prepare your dredging station.
- 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.⅔ cup (83 g) all-purpose flour, ⅔ cup (40 g) panko breadcrumbs, 1 teaspoon Italian seasoning, 2 eggs
- Once the vegetables are done, allow them to cool enough to handle.
- 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.
- 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.Kosher salt and freshly ground black pepper
- 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.
- 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.
- 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.
- 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.Fresh basil leaves, Parmesan cheese
- Repeat for the other schnitzel.
Nutrition
Photographs by Meg McKeehan Photography
