Eggplant Schnitzel with Tomato Sauce
By chef Jan Tomanec
There is no meat in this dish, but it is absolutely delicious. Fried eggplant has a very distinctive and elegant flavor, and we guarantee you will love it.
- 32 min
- total
- Medium
- level
- 5
- (1)
5 min prep · 27 min cook
What you will need
-
Eggplant / Aubergine 1 pcs -
Canned Tomatoes 0.25 pcs -
Eggs 0.5 pcs -
Breadcrumbs 1 tbsp
-
Onion 0.5 pcs -
Garlic 3 clove -
Plain Flour 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C
-
Bake the eggplant. Cut the eggplant lengthwise, drizzle with oil, season with salt and pepper, and bake in the oven at 200 C for about 20 minutes, until softened
-
Slice the onion. Slice the onion into strips
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Slice the garlic. Slice the garlic into thin slices
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Saute the onion and garlic. Saute the onion and garlic in a pan over medium heat for about 2-3 minutes, until the garlic starts to smell fragrant
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Add the tomatoes. Add the canned tomatoes, season with salt and pepper, and simmer over low heat for about 5 minutes
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Prepare the coating mixture. Prepare the coating mixture - beat the eggs and place the flour and breadcrumbs in separate bowls
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Coat the eggplant. Scoop out the baked eggplant and mash it with a fork, pat dry with a paper towel, then coat it successively in flour, egg, and breadcrumbs
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Fry the cutlet. Fry the cutlets in a shallow layer of oil over medium heat for about 2-3 minutes on each side until golden brown
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Serve. Serve on the tomato sauce and garnish with the baked garlic
Ratings and comments
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Veronika
Velmi dobré, při obalování jsem přidala parmezán a do omáčky bazalku.
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