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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
Medium
5

5 min prep · 27 min cook

Eggplant Schnitzel with Tomato Sauce
393 kcal · per serving
Protein 14g Carbs 48g Fat 16g
Ingredients

What you will need

7 items · serves 1
  • 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.

Method

Steps to cook

10 steps · 27 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C 👩‍🍳✨

  2. 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 🍆

  3. Slice the onion. Slice the onion into strips 🧅

  4. Slice the garlic. Slice the garlic into thin slices 🧄

  5. 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 🧅

  6. Add the tomatoes. Add the canned tomatoes, season with salt and pepper, and simmer over low heat for about 5 minutes 🍅

  7. Prepare the coating mixture. Prepare the coating mixture - beat the eggs and place the flour and breadcrumbs in separate bowls 🥚

  8. 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 🍆

  9. 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

  10. Serve. Serve on the tomato sauce and garnish with the baked garlic 🍽️✨

Community

Ratings and comments

5.0 1 review
Add a review

  • Veronika

    Velmi dobré, při obalování jsem přidala parmezán a do omáčky bazalku.

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