Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce

Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce

Serves: 2 

Ingredients

• 1 large eggplant, sliced into 1cm rounds

• 2 eggs, beaten

• Plain flour, for coating

• Panko breadcrumbs, for coating

• ½ tsp paprika

• ½ tsp cumin

• 1 tsp Italian herbs

• Salt & black pepper

• Sesame seeds, mixed into the panko

• Olive oil, for frying or baking

Roasted Cherry Tomato Sauce

• 300g cherry tomatoes

• 3 cloves garlic, unpeeled

• Olive oil

• Salt, pepper, and a pinch of paprika

• Fresh basil, to finish

Herb Mayo

• 3 tbsp mayonnaise

• 1 tsp mustard

• Fresh parsley, finely chopped

• Salt & pepper

To Serve

• Parmesan, freshly grated

• Extra fresh basil and parsley

Instructions

1. Preheat oven to 200°C / 400°F. Place the cherry tomatoes and whole garlic cloves on a baking tray, drizzle with olive oil, season with salt, pepper, and paprika. Roast for 20–25 minutes until blistered and caramelised. Squeeze out the roasted garlic, mash into the tomatoes, and stir together into a chunky sauce.

2. Salt the eggplant slices and leave for 10 minutes to draw out moisture. Pat dry with paper towel.

3. Set up a breading station: seasoned flour in one bowl, beaten eggs in another, and panko mixed with sesame seeds, Italian herbs, salt, pepper, and paprika in a third.

4. Coat each eggplant slice in flour, then egg, then the panko mixture, pressing firmly to adhere.

5. Shallow fry in olive oil over medium-high heat for 3–4 minutes per side until deeply golden and crispy. Alternatively, brush with oil and bake at 220°C for 20–25 minutes, flipping halfway.

6. Mix together the mayo, mustard, and chopped parsley for the herb dipping sauce.

7. Serve the schnitzels over or alongside the roasted tomato sauce, drizzle with herb mayo, top with grated Parmesan and fresh herbs.

Nutrition (per serving, est.): ~480 cal | 14g protein | 26g fat | 50g carbs | 8g fibre