Crispy Eggplant Schnitzel with Tomato Sauce

Why Make This Recipe

Crispy Eggplant Schnitzel with Tomato Sauce is a tasty dish packed with flavor. It’s a great way to enjoy eggplants, especially for those who want a meatless option. The crispy texture combined with the rich tomato sauce makes it a delightful meal that everyone can enjoy.

How to Make Crispy Eggplant Schnitzel with Tomato Sauce

Ingredients

• 2 medium eggplants, sliced
• 1 cup breadcrumbs
• 1 cup all-purpose flour
• 2 large eggs
• Salt and pepper to taste
• Olive oil for frying
• 2 cups tomato sauce
• Fresh basil leaves for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/2 inch thick rounds.
3. Set up a dredging station: place flour on one plate, beaten eggs on another, and breadcrumbs seasoned with salt and pepper on a third plate.
4. Dip each eggplant slice first in flour, then in egg, and finally coat it with breadcrumbs.
5. Heat olive oil in a pan over medium heat. Fry the breaded eggplant slices until they are golden brown on both sides.
6. Arrange the fried eggplant slices on a baking sheet and bake in the oven for 15 minutes.
7. Serve the schnitzel with warm tomato sauce and garnish with fresh basil leaves.

How to Serve Crispy Eggplant Schnitzel with Tomato Sauce

Serve the Crispy Eggplant Schnitzel hot, with a generous helping of tomato sauce on the side or drizzled over the top. A sprinkle of fresh basil adds a nice touch and enhances the dish’s flavor. Pair it with a simple salad or some crusty bread for a complete meal.

How to Store Crispy Eggplant Schnitzel with Tomato Sauce

To store leftovers, let the schnitzel cool completely. Place it in an airtight container and refrigerate for up to 3 days. For best results, reheat it in the oven to keep it crispy.

Tips to Make Crispy Eggplant Schnitzel with Tomato Sauce

• Use medium-sized eggplants for the best texture and flavor.
• Make sure the oil is hot enough before adding the eggplant to get a crispy coating.
• Feel free to add your favorite herbs or spices to the breadcrumbs for extra flavor.

Variation

You can switch up the tomato sauce for marinara or a creamy sauce if you prefer. Adding cheese on top for a few minutes before serving can also add a delicious flavor.

FAQs

1. Can I use other vegetables instead of eggplant?
Yes, you can use zucchini or mushrooms instead of eggplants. Just adjust cooking times as needed.

2. Is this dish vegan-friendly?
To make it vegan, you can use plant-based egg substitutes for the dredging process.

3. Can I freeze the eggplant schnitzel?
Yes, you can freeze the breaded but uncooked eggplant slices. Just fry them straight from the freezer, adding a few more minutes to the cooking time.

Crispy Eggplant Schnitzel with Tomato Sauce

A delicious and crispy eggplant schnitzel served with rich tomato sauce, perfect for a meatless meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

Eggplant Preparation

• 2 medium medium eggplants, sliced Use medium-sized eggplants for the best texture and flavor.

Breading Mixture

• 1 cup breadcrumbs Feel free to add your favorite herbs or spices to the breadcrumbs for extra flavor.
• 1 cup all-purpose flour
• 2 large eggs Consider using plant-based egg substitutes for a vegan option.
• to taste Salt and pepper

Frying and Serving

• 2 cups tomato sauce You can switch the tomato sauce for marinara or a creamy sauce if preferred.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/2 inch thick rounds.
   
3. Set up a dredging station: place flour on one plate, beaten eggs on another, and breadcrumbs seasoned with salt and pepper on a third plate.
   

Breading and Frying

1. Dip each eggplant slice first in flour, then in egg, and finally coat it with breadcrumbs.
   
2. Heat olive oil in a pan over medium heat. Fry the breaded eggplant slices until they are golden brown on both sides.

Baking and Serving

1. Arrange the fried eggplant slices on a baking sheet and bake in the oven for 15 minutes.
2. Serve the schnitzel hot, with a generous helping of tomato sauce on the side or drizzled over the top, garnished with fresh basil leaves.

Notes

To store leftovers, let the schnitzel cool completely. Place it in an airtight container and refrigerate for up to 3 days. For best results, reheat it in the oven to keep it crispy.