Eggplant Schnitzel

Extracted from a Jill Dupleix recipe in the SMH 2020. Who needs meat when you can schnitzel-ise eggplant.

Can be served as a main in its own right, or as a vegetable accompaniment.

Serves 2

Ingredients

1 or 2 medium eggplants, cut length ways into 2cm slices

2 tablespoons plain flour

1 teaspoon ground cumin

Salt and pepper for seasoning

2 eggs, beaten

2 tablespoons finely chopped parsley

50g panko bread crumbs

Vegetable oil for frying

Method

Preheat over to 180oC
Mix the flour with cumin, slat and pepper
Mix the breadcrumbs with the parsley
Lightly press each eggplant slice in the flour, dip in the egg and press into the crumbs, until well coated on both sides
Heat 1/2cm of oil in a heavy frying pan over medium heat
Fry eggplant slices for 2 minutes on each side, or until golden brown.
Transfer to an oven tray lined with baking paper and bake for 15-20 minutes until tender

Notes

Key Word Search Tags

Vegetarian

Preparing the Eggplant

The original recipe has you slicing the eggplants length ways, so you end up with big slabs of eggplant that look vaguely akin to a typical chicken schnitzel in size and shape. Whilst nice in theory, slices that big are a pain to work with - they aren't soft and flexible like flesh, for easy flouring, dipping and crumbing. So, unless the aesthetic of the length ways slice is vitally important to you, try slicing cross ways through the eggplant instead, to create 2cm thick slices. They taste exactly the same and won't give you half the trouble!

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