- 1 large eggplant cut lengthways into 1cm thick slices
- 1/4 cup plain flour or gluten free flour
- 1 egg, lightly beaten or 1/4 cup aquafaba (water or brine you find in canned chickpeas or beans)
- 1 cup fresh breadcrumbs or gluten free breadcrumbs
- 1/4 cup grated Parmesan or nutritional yeast flakes
- 1 tbsp parsley finely chopped
- Lemon zest
- Salt flakes and freshly ground black pepper halved and thinly sliced
- 2 tbsp olive oil
- Lemon wedges to serve
- Preheat oven 140°C (120°C fan-forced). Line a baking tray with baking
- Place flour on a plate and season with salt and pepper. Place beaten egg in a shallow In a separate bowl, combine breadcrumbs with Parmesan, parsley and zest, tossing to combine.
- Take each eggplant slice and dip it in the flour on both sides until evenly coated, followed by the beaten egg and then the breadcrumb mixture. Set aside.
- Heat two tablespoons olive oil in a large non-stick frying pan over a medium- high heat and cook eggplant schnitzels in batches for three to four minutes each side or until golden and cooked through. Place on prepared baking tray and keep warm in Repeat process until all the schnitzels are cooked.
Posted: September 20, 2023