In recent years, eggplant schnitzel has emerged as a beloved favorite among both vegetarians and meat-eaters looking for something a bit different. This hearty vegetable substitutes the traditional meat element in schnitzel, offering a rich and savory taste with a satisfying crunch. In this blog, we’ll walk you through every step to making a perfectly crispy, golden-brown eggplant schnitzel, along with some storage tips, useful notes, and chef insights to help you master this dish.
Ingredients
- 2 medium eggplants
- Salt (to taste)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- 2 cups breadcrumbs (panko or regular)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- Olive oil (for frying)
- Lemon wedges (for serving)
Step-by-Step Directions
Step 1: Prepare the Eggplant
- Wash the eggplants thoroughly and slice them into 1/4-inch thick rounds.
- Lay the slices on a large tray and sprinkle both sides generously with salt. Leave them to sit for 15 minutes to draw out some of the moisture.
- Rinse the slices with cold water and pat them dry with a paper towel.
Step 2: Set Up Your Breading Stations
- In three separate shallow dishes, prepare the following:
- Dish 1: Place the all-purpose flour.
- Dish 2: Whisk the eggs and water together.
- Dish 3: Mix the breadcrumbs, garlic powder, onion powder, paprika, black pepper, and dried oregano.
Step 3: Bread the Eggplant
- Dredge each eggplant slice in the flour, shaking off any excess.
- Dip the floured slice into the egg mixture, making sure it’s fully coated.
- Finally, press the egg-dipped slice into the breadcrumb mixture. Ensure it’s well covered.
- Place the breaded slices onto a clean tray or baking sheet.
Step 4: Fry the Eggplant Schnitzel
- Heat a large skillet over medium-high heat and add enough olive oil to create a thin layer for frying.
- Once the oil is hot, add the breaded eggplant slices in batches. Avoid overcrowding the pan.
- Fry each side for about 3-4 minutes until golden brown and crispy.
- Transfer the fried eggplants to a paper towel-lined plate to drain any excess oil.
Step 5: Serving
- Arrange the eggplant schnitzels on a serving platter.
- Serve hot, with lemon wedges on the side for a zesty finish.
Serving and Storage Tips
- Serving Suggestions:
- Serve your eggplant schnitzel with a side of mashed potatoes or a fresh green salad.
- A dollop of tzatziki or a cucumber yogurt dip adds a lovely, cooling contrast to the dish.
- For an elevated taste, consider serving it with a slice of your favorite cheese melted on top.
- Storage Tips:
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
- To reheat, place the schnitzels in a preheated oven at 350°F for about 10 minutes or until warmed through. This helps to keep them crispy.
Helpful Notes
- Preparation Time: Around 45 minutes from start to finish.
- Cooking Time: Approximately 15-20 minutes.
- Yield: Serves 4 as a main course.
Tips from Well-Known Chefs
- Jamie Oliver: For an extra burst of flavor, marinate the eggplant slices in a mixture of olive oil, lemon juice, and herbs for about 30 minutes before breading.
- Ina Garten: Use panko breadcrumbs for an extra crispy crust. Always toast the panko lightly before using for better texture and flavor.
- Yotam Ottolenghi: Adding a teaspoon of za’atar to the breadcrumb mixture can give your schnitzel an incredible aromatic flavor.
Frequently Asked Questions
- Can I make this dish gluten-free?
- Yes, simply use gluten-free flour and breadcrumbs.
- What’s the best type of eggplant to use?
- Italian eggplants are ideal due to their mild flavor and meaty texture.
- Can I bake the eggplant schnitzel instead of frying?
- Yes, bake them at 400°F on a baking sheet lined with parchment paper for 25-30 minutes, turning halfway through.
- How can I keep the schnitzel crispy if making it ahead?
- Place them on a wire rack to cool, then reheat in the oven before serving.
- Can I freeze eggplant schnitzel?
- Yes, freeze the breaded but unfried slices on a tray until solid, then transfer to a freezer bag. Fry them directly from frozen.
- What oil is best for frying eggplant schnitzel?
- Olive oil is ideal for its flavor, but vegetable or canola oil are good alternatives.
- Can I add other spices to the breadcrumb mix?
- Absolutely! Feel free to experiment with your favorite herbs and spices.
- Do I need to peel the eggplant?
- It’s optional. Keeping the skin on adds texture and nutrients.
- Why do I need to salt the eggplant slices?
- Salting removes excess moisture and bitterness from the eggplant.
- Can I use this batter for other vegetables?
- Yes, zucchini, mushrooms, and cauliflower also work well with this breading method.
And there you have it—a beautifully laid out recipe for eggplant schnitzel! With these steps, tips, and answers to common questions, you’re well on your way to creating a delicious and memorable meal. Enjoy!”