Vegetarian Breaded Schnitzel

Crispy, golden, and effortlessly satisfying, this Vegetarian Breaded Schnitzel transforms humble eggplant into a deliciously hearty main dish that even meat lovers will adore. Perfectly seasoned and coated with a flavorful blend of panko breadcrumbs, grated Parmesan, and spices like oregano and paprika, each slice of eggplant is pan-fried to crisp perfection. The recipe also incorporates a tried-and-true salting technique to remove excess moisture, ensuring a tender yet firm texture in every bite. Ready in just 35 minutes, this easy-to-make dish is ideal for weeknight dinners or crowd-pleasing vegetarian feasts. Pair it with a refreshing squeeze of lemon or your favorite side dish for a meal that’s as versatile as it is delicious. Perfect for vegetarians and those seeking creative meatless alternatives, this schnitzel is a true comfort food classic with a modern, veggie-forward twist.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large eggplant
• 1 tablespoon salt
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• 1 cup panko breadcrumbs
• 0.5 cup parmesan cheese, grated
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.5 cup olive oil

Directions

Step 1

Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides generously with 1 tablespoon of salt and let them sit for 20 minutes to draw out excess moisture.

Step 2

Rinse the eggplant slices under cold water and pat them dry with paper towels.

Step 3

In a shallow dish, mix the flour, 1 teaspoon of salt, and black pepper.

Step 4

In another shallow dish, beat the eggs with the milk until combined.

Step 5

In a third shallow dish, combine the panko breadcrumbs, grated parmesan cheese, dried oregano, and paprika.

Step 6

Dip each eggplant slice into the flour mixture, shaking off excess, then into the egg mixture, and finally into the breadcrumb mixture, pressing lightly to ensure an even coating.

Step 7

Heat olive oil in a large skillet over medium heat.

Step 8

Fry the breaded eggplant slices in batches for about 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.

Step 9

Transfer schnitzels to a paper towel-lined plate to drain any excess oil and season lightly with salt while hot.

Step 10

Serve warm with your choice of sides or a squeeze of lemon juice and enjoy!

Nutrition Facts

Serving size	(1020.9g)

Amount per serving	% Daily Value*
Calories	1918.6

Total Fat 138.1g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 11.1g
Cholesterol 414.7mg	0%
Sodium 11380.7mg	0%
Total Carbohydrate 128.2g	0%
Dietary Fiber 24.3g	0%
Total Sugars 28.4g
Protein 49.8g	0%

Vitamin D 95.0IU	0%
Calcium 646.6mg	0%
Iron 10.3mg	0%
Potassium 1816.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 10.2%

Carbs: 26.2%