Eggplant is one of those vegetables that often gets overlooked in favor of more popular choices like zucchini or bell peppers. However, when prepared correctly, eggplant can be an absolute star on your dining table. Today, we’ll be diving into a fantastic recipe for Breaded Eggplant Schnitzel—a dish that’s both crispy and flavorful, perfect for both vegetarians and meat-eaters alike. This recipe will guide you step-by-step to ensure you get that golden, crunchy exterior and soft, delectable interior.
Ingredients
- 1 large eggplant
- 2 cups breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional for a spicy kick)
- Olive oil for frying
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Step-by-Step Instructions
Step 1: Preparing the Eggplant
- Wash the eggplant thoroughly.
- Slice it into 1/2-inch thick rounds.
- Lay them out on a baking sheet and sprinkle both sides generously with salt.
- Allow the eggplant slices to sit for 20-30 minutes to draw out excess moisture and bitterness.
- After 30 minutes, rinse the slices under cold water to remove the salt, and pat them dry with paper towels.
Step 2: Setting Up the Breading Station
- In a shallow dish, combine the all-purpose flour with 1/2 teaspoon each of salt and black pepper.
- In another shallow dish, beat the eggs.
- In a third shallow dish, mix the breadcrumbs with the garlic powder, paprika, dried oregano, cayenne pepper (if using), and the remaining salt and black pepper.
Step 3: Breading the Eggplant
- Take an eggplant slice and coat it in the flour mixture, shaking off any excess.
- Dip the floured slice into the beaten eggs, ensuring it’s fully covered.
- Finally, dip the slice into the breadcrumb mixture, pressing down lightly to ensure the breadcrumbs stick well.
Step 4: Frying the Eggplant
- Heat a generous amount of olive oil in a skillet over medium heat.
- Once the oil is hot, add the breaded eggplant slices in batches. Avoid overcrowding the pan.
- Fry each side for about 3-4 minutes, or until golden brown and crispy.
- Transfer the fried slices to a plate lined with paper towels to drain any excess oil.
Serving and Storage Tips
Serving:
- Serve hot, garnished with freshly chopped parsley and accompanied by lemon wedges for a fresh, zesty contrast.
- Breaded Eggplant Schnitzel pairs wonderfully with a side salad, mashed potatoes, or even in a sandwich.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, place the schnitzel in an oven preheated to 350°F (180°C) for about 10-15 minutes to maintain its crispiness.
Helpful Notes
- Choosing the Eggplant: Opt for a fresh, firm eggplant without any soft spots or blemishes.
- Salt to Remove Bitterness: Salting the eggplant slices helps to remove its natural bitterness and any excess water, ensuring a crispy texture.
- Breadcrumbs: For an extra crispy schnitzel, consider using panko breadcrumbs.
- Oil Temperature: Make sure the oil is sufficiently hot before adding the eggplant slices. If the oil isn’t hot enough, the schnitzel may turn out soggy rather than crispy.
Tips from Well-Known Chefs
- Chef Gordon Ramsay: Recommends adding a sprinkle of Parmesan cheese to the breadcrumb mixture for added flavor.
- Chef Yotam Ottolenghi: Suggests marinating the eggplant slices in a mixture of olive oil, garlic, and herbs overnight for an intensified flavor.
- Chef Rachael Ray: Advocates for using an air-fryer instead of traditional frying for a healthier version of this schnitzel.
Frequently Asked Questions (FAQs)
- Can I use gluten-free breadcrumbs?
Absolutely! Gluten-free breadcrumbs work just as well. - Is it possible to bake the eggplant schnitzel instead of frying?
Yes, bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through for even crispiness. - Can I prepare this dish ahead of time?
Yes, the breaded eggplant slices can be prepped in advance and stored in the fridge for up to 24 hours before frying. - What can I substitute for eggs in this recipe?
You can use a mixture of non-dairy milk and flour, or even flaxseed and water as a vegan alternative. - Why is my eggplant schnitzel soggy?
Ensure the oil is hot enough and don’t overcrowd the pan as this drops the oil temperature. - Can I use this recipe with other vegetables?
Definitely! Zucchini or even large slices of portobello mushrooms make excellent substitutes. - Can I freeze the breaded eggplant schnitzel?
Yes, freeze the uncooked breaded slices on a baking sheet, then transfer to an airtight container. Fry directly from frozen. - How can I make the schnitzel spicier?
Add more cayenne pepper or even some chili flakes to your breadcrumb mixture. - What dipping sauces go well with this dish?
Garlic aioli, marinara sauce, or even a spicy sriracha mayo are great choices. - Can I use whole wheat breadcrumbs?
Absolutely, whole wheat breadcrumbs will add a slightly different texture but are a healthier alternative.
With these detailed instructions, tips, and tricks, you’ll have no trouble whipping up a batch of delicious Breaded Eggplant Schnitzel. This dish is sure to become a family favorite, bringing a touch of gourmet flair to your everyday meals. Enjoy!”