Aubergine Schnitzel Recipes

AUBERGINE SCHNITZEL

Steps:

• 1. To make Pesto: Pulse basil, pine nuts, and garlic in blender or food processor until finely chopped. Add olive oil and lemon juice, and pulse until smooth. Season with salt and pepper, if desired, and set aside. 2. To make Schnitzel: Preheat oven to broil. Broil bell peppers on baking sheet 30 minutes, or until blackened all over, turning every 10 minutes. Cool, then peel. Seed each bell pepper, and cut into 4 strips. 3. Reduce oven heat to 325°F. Spread panko on baking sheet, and toast 7 to 8 minutes in oven, or until light brown. Cool, and transfer to plate. 4. Brush both sides of eggplant slices with olive oil. Heat grill pan over medium-high heat. Grill eggplant 2 minutes per side, working in batches. Transfer to plate to cool. 5. Line baking sheet with parchment paper. Whisk eggs in wide, shallow bowl. Spread flour on large plate. 6. To assemble Schnitzel: Place 4 grilled eggplant slices on parchment-lined baking sheet. Spread each with 2 Tbs. Pesto. Top each with 1 strip broiled bell pepper, 2 to 3 tomato slices, 2 Tbs. cheese, and a second eggplant slice, seasoning with salt and pepper, if desired, between layers. Repeat layering, ending with a third eggplant slice. 7. Coat each Schnitzel in flour, then beaten egg, then panko breadcrumbs, and return to prepared baking sheet. Bake 20 to 30 minutes, or until Schnitzels are golden brown and crispy. 8. To make Lemon Aïoli: Blend soymilk, lemon juice, and garlic in blender until combined. With motor running, blend in vegetable oil until mixture has the texture of mayonnaise. Season with salt, and add pepper, if desired. 9. Serve Schnitzel with Lemon Aïoli.

EGGPLANT SCHNITZEL AND ROASTED PEPPERS

Steps:

• Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick. Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally.
• In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon. Whisk in 3 tablespoons olive oil, and season the dressing with pepper. Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight.
• Char the peppers evenly over a flame or under the broiler to blacken the skins all over. Cover and cool to handle. Wipe off the skins, seed and slice the peppers into long strips. Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper.
• In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg. Mix in the grated parm and parsley. Remove the eggplant and press to coat in breadcrumbs.
• Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat. Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side. Serve with the lemon wedges and side of peppers.
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EGGPLANT (AUBERGINE) AND PORTABELLA SCHNITZEL

Steps:

• Preheat the oven to 350°F Coat baking sheet with cooking spray.
• To Make the Schnitzel:.
• Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
• To make Lemon Caper Sauce:.
• Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
• To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!