Eggplant Schnitzel and Roasted Peppers Recipe

Name: Eggplant Schnitzel and Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large firm eggplant; Salt; 2 lemons, 1 juiced and 1 cut into wedges; 2 tablespoons white wine or cider vinegar; 1 tablespoon Dijon mustard; 3 tablespoons olive oil, plus some for drizzling; Black pepper; 3 large field or bell red peppers; 3 tablespoons capers; 1 tablespoon chopped fresh thyme; 1 large clove garlic, finely chopped; 1 1/2 cups breadcrumbs; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; About 1/8 teaspoon freshly grated nutmeg; 3 tablespoons grated Parmigiano-Reggiano; 2 tablespoons finely chopped fresh parsley; Oil, for shallow frying

Servings: persons

1 large firm eggplant
Salt
2 lemons, 1 juiced and 1 cut into wedges
2 tablespoons white wine or cider vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, plus some for drizzling
Black pepper
3 large field or bell red peppers
3 tablespoons capers
1 tablespoon chopped fresh thyme
1 large clove garlic, finely chopped
1 1/2 cups breadcrumbs
1 teaspoon granulated garlic
1 teaspoon granulated onion
About 1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley
Oil, for shallow frying

1
Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick.
2
Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally.
3
In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon.
4
Whisk in 3 tablespoons olive oil, and season the dressing with pepper.
5
Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight.
6
Char the peppers evenly over a flame or under the broiler to blacken the skins all over.
7
Cover and cool to handle.
8
Wipe off the skins, seed and slice the peppers into long strips.
9
Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper.
10
In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg.
11
Mix in the grated parm and parsley.
12
Remove the eggplant and press to coat in breadcrumbs.
13
Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat.
14
Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side.
15
Serve with the lemon wedges and side of peppers.
16
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343

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 large firm eggplant, Salt, 2 lemons, 1 juiced and 1 cut into wedges, 2 tablespoons white wine or cider vinegar, and more.

Yes, Eggplant Schnitzel and Roasted Peppers 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 Schnitzel and Roasted Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions