Eggplant and Portobello Schnitzel Recipe

Name: Eggplant and Portobello Schnitzel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup nonfat milk; 1 large egg; 2 cups Italian-seasoned dried breadcrumbs; 8 large portobello mushrooms, stemmed; 2 medium-sized eggplants, sliced into 1/2-inch rounds; 3 Tbs. unsalted butter; 3 Tbs. olive oil; 3 tsp. capers; 3 Tbs. lemon juice; 2 Tbs. parsley, chopped; Lemon slices and parsley sprigs for garnish, optional

Servings: persons

1 cup nonfat milk
1 large egg
2 cups Italian-seasoned dried breadcrumbs
8 large portobello mushrooms, stemmed
2 medium-sized eggplants, sliced into 1/2-inch rounds
3 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. capers
3 Tbs. lemon juice
2 Tbs. parsley, chopped
Lemon slices and parsley sprigs for garnish, optional

1
Preheat oven to 350F.
2
Coat baking sheet with cooking spray.
3
To make Schnitzel: Whisk together milk and egg in wide bowl.
4
Spread breadcrumbs on large plate.
5
Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs.
6
Shake off excess crumbs, and set on prepared baking sheet.
7
Spray vegetables with cooking spray, and bake 10 minutes.
8
Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and breadcrumbs are dark golden brown.
9
Set aside.
10
To make Lemon-Caper Sauce: Melt butter in saucepan over medium-high heat.
11
Cook 2 to 3 minutes, or until butter begins to brown.
12
Stir in oil and capers, and cook 1 minute more.
13
Remove from heat, and add lemon juice and parsley.
14
To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if desired.
15
Serve immediately.

1548

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 cup nonfat milk, 1 large egg, 2 cups Italian-seasoned dried breadcrumbs, 8 large portobello mushrooms, stemmed, and more.

Yes, Eggplant and Portobello 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.

That's it — enjoy your meal!

Eggplant and Portobello Schnitzel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions