Eggplant Schnitzel

I just searched the site and can’t believe I haven’t posted a recipe for fried eggplant! It’s my grandson’s favorite so I make it quite often this time of year. It’s slightly different since it’s only floured or battered. Schnitzel has a bread crumb crust instead. It’s pretty easy to make, just be sure to salt the eggplant and let them sit awhile before proceeding. (This actually keeps the eggplant from absorbing oil when fried or sauteed as well as removing any bitterness. So this isn’t necessary when using the thinner eggplants such as Japanese or graffiti.)

Step 1 is to peel and slice the eggplant into about 1/2″ slices. Then salt them generously on both sides (I usually do this on my cooling rack over the sink), place some weight on top of them (usually use a cookie sheet with some cans on top of it) and let sit for at least a half hour.

So peel and slice:

1 large eggplant or 4-5 small graffiti eggplants

Prepare the breading station by placing in 3 separate low-sided (1-2″ high) bowls large enough to accommodate the slices of eggplant):

Bowl 1:

1/4 cup gluten-free all-purpose flour

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon sweet paprika

Stir to combine.

Bowl 2:

1/2 cup non-dairy milk

1 teaspoon rice vinegar

Bowl 3:

1 cup gluten-free breadcrumbs

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

Again stir to combine. Breading stations are now ready for the eggplant.

Preheat oven to 425 degrees. Prepare a baking sheet by covering it with parchment paper and then spraying it with non-stick cooking spray. Remove the weights and cookie sheet and rinse off the eggplant. Dry with a paper towel. Then dip each slice of eggplant into Bowl 1 being sure to coat both sides with flour. Then dip each slice into the milk mixture in Bowl 2, letting excess milk drip off before dipping each slice into Bowl 3. Place on a cookie sheet and then sprayed with non-stick cooking spray. Bake for 20-25 minutes until golden brown and crispy. Serve immediately. Number of servings will depend on the size of the eggplant and slices. Approximately 4-6 servings.

3 thoughts on “Eggplant Schnitzel

  1. Those look great. I saw some eggplants at a garden type stand this morning. Could’ve got them. I had no idea how to cook them. The last one I tried cooking was so bitter and strong. I didn’t know about the salt soak though.

    Like

    1. Yes, especially the large purple eggplants need to be soaked in salt before cooking or they’ll be very bitter. I hope you try this and enjoy them. There are a number of other eggplant recipes on my site which you might enjoy as well. I’m always looking for new ones since eggplant is one of my grandson’s favorite vegetables. Thanks so much for your likes and your responds.

      Liked by 1 person

      1. Ohhhhh, no wonder. The one I purchased that time was quite large. I didn’t care for it at all!! It tasted very night-shady, if that makes sense. You are welcome. I love your posts! Aw, how sweet that you make eggplant recipes and it’s one of your grandson’s favorite vegetables!

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