Aubergine Schnitzel Recipe

Name: Aubergine Schnitzel
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups fresh basil leaves; 2 Tbs. toasted pine nuts; 2 cloves garlic; 1/4 cup olive oil; 1 1/2 Tbs. lemon juice; 2 large red bell peppers; 1 1/2 cups panko breadcrumbs; 2 medium eggplants, each sliced lengthwise into 8 1/4-inch-thick pieces (discard 4 outside pieces with skin); 1/4 cup olive oil; 2 large eggs; 1 cup all-purpose flour; 3 Roma tomatoes, blanched, peeled, and thinly sliced; 4 oz. grated smoked Cheddar; 23 cup soymilk; 13 cup lemon juice; 2 cloves garlic, minced (2 tsp.); 1 1/4 cups vegetable oil; 1/2 tsp. salt

Servings: persons

3 cups fresh basil leaves
2 Tbs. toasted pine nuts
2 cloves garlic
1/4 cup olive oil
1 1/2 Tbs. lemon juice
2 large red bell peppers
1 1/2 cups panko breadcrumbs
2 medium eggplants, each sliced lengthwise into 8 1/4-inch-thick pieces (discard 4 outside pieces with skin)
1/4 cup olive oil
2 large eggs
1 cup all-purpose flour
3 Roma tomatoes, blanched, peeled, and thinly sliced
4 oz. grated smoked Cheddar
23 cup soymilk
13 cup lemon juice
2 cloves garlic, minced (2 tsp.)
1 1/4 cups vegetable oil
1/2 tsp. salt

1
To make Pesto: Pulse basil, pine nuts, and garlic in blender or food processor until finely chopped.
2
Add olive oil and lemon juice, and pulse until smooth.
3
Season with salt and pepper, if desired, and set aside.
4
To make Schnitzel: Preheat oven to broil.
5
Broil bell peppers on baking sheet 30 minutes, or until blackened all over, turning every 10 minutes.
6
Cool, then peel.
7
Seed each bell pepper, and cut into 4 strips.
8
Reduce oven heat to 325F.
9
Spread panko on baking sheet, and toast 7 to 8 minutes in oven, or until light brown.
10
Cool, and transfer to plate.
11
Brush both sides of eggplant slices with olive oil.
12
Heat grill pan over medium-high heat.
13
Grill eggplant 2 minutes per side, working in batches.
14
Transfer to plate to cool.
15
Line baking sheet with parchment paper.
16
Whisk eggs in wide, shallow bowl.
17
Spread flour on large plate.
18
To assemble Schnitzel: Place 4 grilled eggplant slices on parchment-lined baking sheet.
19
Spread each with 2 Tbs.
20
Pesto.
21
Top each with 1 strip broiled bell pepper, 2 to 3 tomato slices, 2 Tbs.
22
cheese, and a second eggplant slice, seasoning with salt and pepper, if desired, between layers.
23
Repeat layering, ending with a third eggplant slice.
24
Coat each Schnitzel in flour, then beaten egg, then panko breadcrumbs, and return to prepared baking sheet.
25
Bake 20 to 30 minutes, or until Schnitzels are golden brown and crispy.
26
To make Lemon Aioli: Blend soymilk, lemon juice, and garlic in blender until combined.
27
With motor running, blend in vegetable oil until mixture has the texture of mayonnaise.
28
Season with salt, and add pepper, if desired.
29
Serve Schnitzel with Lemon Aioli.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups fresh basil leaves, 2 Tbs. toasted pine nuts, 2 cloves garlic, 1/4 cup olive oil, and more.

Yes, Aubergine Schnitzel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Schnitzel

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