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A breaded and baked eggplant half topped with grated cheese and fresh basil, served on tomato sauce on a floral plate, with a fork cutting into it.
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 2
Author: Julie Chiou

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 cherry tomatoes, 1 whole bulb of garlic, 2 medium eggplants, Olive oil
    Two whole eggplants, cherry tomatoes, and a head of garlic in a cast iron skillet, surrounded by olive oil, fresh basil, salt, pepper, and a kitchen towel.
  • 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 all-purpose flour, ⅔ cup panko breadcrumbs, 1 teaspoon Italian seasoning, 2 eggs
    Three bowls with flour, beaten eggs, and breadcrumbs, alongside small bowls of salt and pepper, arranged on a white surface.
  • 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
    Roasted eggplant on a wooden cutting board, with a fork, a jar of oil, and small bowls of salt and pepper nearby.
  • 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.
    A breading station with bowls of flour, beaten eggs, breadcrumbs, black pepper, salt, and an eggplant coated in flour ready for dipping in egg.
  • 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.
    Overhead view of a blender cup filled with roasted tomatoes, onions, and garlic, surrounded by small bowls of salt and pepper on a white surface.
  • 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

Serving: 1 serving (500 grams) | Calories: 456 kcal | Carbohydrates: 84 g | Protein: 19 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 164 mg | Sodium: 245 mg | Potassium: 1728 mg | Fiber: 18 g | Sugar: 24 g

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