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Crispy eggplant schnitzel topped with fresh tomato sauce on a plate

Crispy Eggplant Schnitzel with Tomato Sauce

A delicious and crispy eggplant schnitzel served with rich tomato sauce, perfect for a meatless meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.
    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.
    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.