Eggplant (Aubergine) and Portabella Schnitzel

May 11, 2023May 11, 20230 1
Eggplant (Aubergine) and Portabella Schnitzel recipe with a twist
in Vegetarian

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup low-fat milk
1 large egg
2 cups dried Italian seasoned breadcrumbs
8 large portabella mushrooms , stemmed
2 medium eggplants , sliced into 1/2-inch rounds
cooking spray , for coating vegetables ( or olive oil )
3 tablespoons butter
3 tablespoons extra virgin olive oil
3 teaspoons capers
3 tablespoons lemon juice
3 tablespoons parsley , chopped
lemon slice ( to garnish )
parsley sprig ( to garnish )

Nutrision Information

Servings Per Recipe
4
Calories
303
Sugar
7g
Fat
12g
Eggplant (Aubergine) and Portabella Schnitzel is a vegetarian version of the classic schnitzel dish. The dish is made by breading eggplant and portabella mushrooms, roasting them until golden brown and crispy, and then drizzling them with a lemon-caper sauce. The dish is a healthy and delicious way to enjoy hearty and flavorful meals without consuming meat. The dish is also a good source of fiber, nutrients, antioxidants, and anti-inflammatory compounds. Eggplant (Aubergine) and Portabella Schnitzel is a perfect dish for those who are looking for a fresh twist on an old classic.

Instructions

1.Preheat the oven to 425°F (220°C).
2.In a shallow bowl, whisk together the milk and the egg.
3.Place the breadcrumbs in another bowl.
4.One at a time, dip the eggplant slices and portabella caps into the milk mixture, and then into the breadcrumbs. Press the breadcrumbs onto the surface of the vegetables.
5.Place the vegetables onto a baking sheet lined with parchment paper and coat with cooking spray or olive oil.
6.Roast for 20-25 minutes, turning once, until the vegetables are golden brown and crispy.
7.While the vegetables cook, make the sauce: Melt the butter and olive oil in a small saucepan over medium heat. Add the capers, lemon juice, and parsley and cook for 2-3 minutes, until the sauce is fragrant.
8.Serve the vegetables warm, drizzled with the lemon-caper sauce and garnished with lemon slices and parsley sprigs.

PROS

This vegetarian recipe is a twist on a classic schnitzel dish.

The dish is high in fiber and low in calories and fat while still being delicious and satisfying.

CONS

This dish requires breading and roasting, which may be time-consuming.

Both eggplant and portabella mushrooms can be an acquired taste for some palates.

HEALTH & BENEFITS

Eggplants are low in calories and high in fiber, making them beneficial for digestion and weight management.
Portabella mushrooms are also low in calories and high in nutrients such as vitamins B and D.
The dish is also a good source of antioxidants and anti-inflammatory compounds.

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