As I stood in my kitchen, the warm aroma of roasted cherry tomatoes wafted through the air, instantly transporting me to sun-drenched Mediterranean afternoons. This Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce is more than just a dish; it’s a celebration of comfort food that’s both vegetarian and oh-so-satisfying! Imagine a perfectly crispy coating enveloping tender eggplant, all complemented by the tangy richness of the roasted tomato sauce. It’s a quick prep delight that transforms ordinary ingredients into extraordinary flavors—perfect for weeknight dinners or impressing guests. Plus, it’s a delicious way to sneak more veggies into your meals without sacrificing taste! Ready to whip up something that will have everyone asking for seconds? Let’s dive into this delightful recipe!
What Makes This Schnitzel Amazing?
Crispy, Each bite boasts an irresistible crunch that pairs perfectly with the tender eggplant inside. Flavor-packed, The vibrant roasted cherry tomato sauce adds a tangy kick, elevating the dish to new heights. Quick to prepare, With minimal ingredients and easy steps, this recipe is ideal for busy weeknights. Healthy comfort, It’s a vegetarian delight that satisfies heartily, ensuring no one misses the meat. Versatile options, Customize it with different spices or serve alongside creamy mashed potatoes for a complete meal. Don’t forget to check out my other recipes like Easiest Cranberry Sauce for more comforting ideas!
Eggplant Schnitzel with Tomato Sauce Ingredients
• Get ready to discover the delicious components of this classic dish!
For the Schnitzel
- Eggplants – Choose fresh and firm eggplants for the best texture and flavor.
- Salt and Pepper – Essential for elevating the overall taste; season to your preferences.
- Olive Oil – Use extra virgin to enhance the richness while roasting the vegetables.
- Flour – This helps the breading adhere beautifully; opting for whole wheat flour offers a healthier twist.
- Eggs – Critical for binding the coating; consider flaxseed meal as a vegan replacement.
- Mayonnaise – Adds moisture and richness; a vegan mayo works just as well.
- Mustard – Adds a delightful tang; Dijon mustard can be your best friend here!
- Panko Breadcrumbs – They create that coveted crispy coating; regular breadcrumbs will alter the texture.
- Sesame Seeds – Add nutty flavor and crunch; feel free to omit for gluten-free options.
- Cumin and Paprika Powder – These warm spices deepen the flavor; smoked paprika can offer a pleasant twist.
For the Tomato Sauce
- Cherry Tomatoes – The sweet base of the sauce; grape tomatoes can be a fine substitute.
- Garlic – Enhances flavor in the sauce and schnitzel; fresh garlic is highly recommended!
- Italian Herbs – A blend of oregano, basil, and thyme can elevate the sauce’s aroma and depth.
- Basil Leaves – Fresh basil adds a fragrant touch to the sauce; parsley can work in its place if needed.
You’re now equipped with the essential ingredients for crafting an unforgettable Eggplant Schnitzel with Tomato Sauce!
Step‑by‑Step Instructions for Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce
Step 1: Preheat and Prepare
Begin by preheating your oven to 210°C (410°F) while you line a baking tray with parchment paper. This will create a non-stick surface for roasting. Rinse the cherry tomatoes and garlic cloves, then cut the eggplants into 1 cm thick slices, arranging them alongside the tomatoes on your baking tray. Drizzle everything generously with olive oil and sprinkle with salt for flavor.
Step 2: Roast the Veggies
Place the baking tray in the preheated oven and roast your eggplants, cherry tomatoes, and garlic for about 20 minutes. You’ll know they’re done when the tomatoes are blistered and soft, while the eggplants are tender and have absorbed the flavors of the olive oil and salt. Remove them from the oven and let them cool slightly before proceeding.
Step 3: Craft the Egg Wash
In a small bowl, whisk together the eggs, mayonnaise, and mustard to create a rich egg wash that will help the coating adhere to your eggplants. The mixture should be smooth and well-combined to ensure even coverage during breading. Set the bowl aside while you prepare the breadcrumbs for the next step.
Step 4: Prepare the Breadcrumb Mixture
In a shallow dish, combine the panko breadcrumbs with sesame seeds, cumin, paprika, and a pinch of salt. This flavorful mixture will create a crispy coating for the eggplant schnitzel, adding both texture and depth. Make sure to toss the ingredients well so the spices are evenly distributed throughout the breadcrumbs.
Step 5: Flatten and Season Eggplants
Once the roasted eggplants have cooled enough to handle, peel off the skin and lightly flatten the slices with the palm of your hand. Don’t press too hard; you want to maintain their structure. Season the eggplants with salt and pepper to enhance their natural flavor before moving on to the breading process.
Step 6: Set Up the Breading Station
Create a breading station by placing three shallow dishes in a line: one with flour, one with your egg wash, and the final one with the breadcrumb mixture. This organized setup will streamline the breading process for your crispy eggplant schnitzel. Dredge each eggplant slice in flour, dip it into the egg wash, and finally coat it with the seasoned breadcrumbs.
Step 7: Fry to Perfection
Heat a generous amount of olive oil in a frying pan over medium heat. Once the oil is shimmering, carefully add the breaded eggplants, frying them for about 4-5 minutes on each side until they’re golden brown and crispy. Make sure to fry in batches to avoid overcrowding the pan, which can lead to sogginess. Transfer the finished schnitzels onto paper towels to drain excess oil.
Step 8: Blend the Roasted Sauce
For the delectable tomato sauce, take the roasted cherry tomatoes and garlic from the tray and blend them with Italian herbs, fresh basil, salt, and pepper until smooth. The blending will create a rich and vibrant sauce that complements the crispy eggplant schnitzel beautifully. Taste and adjust seasoning as necessary to achieve the perfect balance.
Step 9: Serve and Garnish
To serve your Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce, spoon a generous amount of the sauce onto a plate. Place a golden-brown eggplant schnitzel right on top of the sauce, allowing it to soak up the flavors. For a touch of elegance, garnish with grated Parmesan cheese and additional fresh parsley. Enjoy this beautiful dish while it’s warm for the ultimate experience!
How to Store and Freeze Eggplant Schnitzel with Tomato Sauce
Fridge: Store any leftover eggplant schnitzel in an airtight container for up to 3 days. Reheat in the oven for crispiness.
Freezer: To freeze, place the breaded schnitzels on a baking sheet to freeze individually, then transfer to a freezer bag. They can be frozen for up to 3 months.
Reheating: For the best results, reheat frozen schnitzels in a preheated oven at 190°C (375°F) for 15-20 minutes, allowing them to regain their crispiness.
Sauce Storage: Store the roasted cherry tomato sauce in a sealed container in the fridge for up to a week, or freeze in ice cube trays for easy single servings.
Eggplant Schnitzel with Tomato Sauce Variations
Feel free to get creative with this recipe, adding your personal touch and making it uniquely yours!
- Cheesy Delight: Top the schnitzel with melted mozzarella cheese for a creamy, comforting twist.
- Herb Infusion: Mix different fresh herbs into the breadcrumb mixture, like rosemary or thyme, to elevate the flavor profile.
- Zesty Kick: For those who love heat, add a sprinkle of red pepper flakes to the breadcrumb mixture to spice things up.
- Nutrient Boost: Sneak in some grated zucchini or carrots into the egg wash for an extra dose of veggies in your schnitzel.
- Different Sauces: Swap the roasted cherry tomato sauce for a delicious Turkish Eggs Sauce for a tangy surprise.
- Baked Option: Lightly brush the breaded eggplants with olive oil and bake them on a parchment-lined tray for a healthier twist.
- Side Suggestions: Serve alongside creamy mashed potatoes or a crisp green salad for a well-rounded meal. And don’t forget to pair it with my Cheesy Brussel Sprouts with Bacon for a delightful side!
- Veggie Medley: Toss in some diced bell peppers or mushrooms into the roasting pan; they’ll blend beautifully with the flavors of the sauce.
No matter how you choose to customize, these variations will make your dish even more delightful and personalized!
Expert Tips for Eggplant Schnitzel
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Prep Eggplant Properly: Slice eggplants evenly to ensure consistent cooking. Too thick, and they won’t soften; too thin, and they may not hold up.
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Achieve Maximum Crispiness: Ensure the oil is hot before frying the eggplants. If the oil isn’t hot enough, the coating can become greasy instead of crispy.
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Don’t Rush the Roasting: Let the roasted cherry tomatoes and garlic get slightly charred; this enhances their flavor significantly, deepening your sauce for the Eggplant Schnitzel with Tomato Sauce.
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Breading Technique: Press the panko breadcrumbs firmly onto the eggplant slices. This helps the coating adhere better during frying, giving you that satisfying crunch.
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Serve Immediately: For the best experience, serve the schnitzel hot right after frying. Reheating can lead to sogginess; enjoy it fresh for delightful texture!
What to Serve with Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce
Create a wholesome feast that dazzles the palate and complements the flavors of your crispy eggplant schnitzel!
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Creamy Mashed Potatoes: This buttery side dish adds a silky texture that contrasts beautifully with the crunchy schnitzel, resulting in a satisfying bite.
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Garlic Bread: The aromatic, toasted flavors of garlic bread provide a wonderful vehicle for soaking up the roasted cherry tomato sauce, offering a delightful, comforting experience.
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Fresh Green Salad: A crisp salad with a zesty vinaigrette will bring brightness and freshness to your meal, balancing the rich textures of the schnitzel and sauce.
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Grilled Vegetable Medley: Charred seasonal vegetables add both color and flavor, appealing to your health-conscious side while enhancing the Mediterranean vibes of your dish.
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Herbed Quinoa: Light and fluffy, quinoa drizzled with a hint of lemon and fresh herbs offers a nutty flavor and a nutritious element that rounds out the meal beautifully.
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Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio will enhance your dining experience, as the crispness of the wine pairs perfectly with the richness of the schnitzel.
Add these accompaniments to your plate for a truly memorable dining experience centered around your eggplant schnitzel!
Make Ahead Options
These Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce are perfect for meal prep enthusiasts! You can bread the eggplant slices up to 24 hours in advance and store them in the refrigerator to keep them fresh and ready for frying. Simply dredge them in flour, dip in the egg wash, and coat with breadcrumbs before refrigerating. To maintain their quality, ensure they’re covered tightly in a container to prevent sogginess. When you’re ready to serve, simply heat oil in a frying pan and fry the breaded eggplants until golden brown. Check for an internal temperature of 75°C (165°F) before serving, and enjoy restaurant-quality results with minimal effort!
Eggplant Schnitzel with Roasted Cherry Tomato Sauce Recipe FAQs
What type of eggplants should I use for this recipe?
Absolutely! When selecting eggplants, look for fresh, firm ones with smooth skin. Avoid any that have dark spots or a wrinkled appearance, as these may indicate overripeness. Medium-sized eggplants work best for schnitzels, as they offer the perfect balance of flavor and texture.
How should I store leftover schnitzel?
For optimal freshness, store any leftover eggplant schnitzel in an airtight container in the refrigerator for up to 3 days. To reheating and maintain the crispy texture, place the schnitzel in a preheated oven at 190°C (375°F) for about 10-15 minutes until warmed through and crispy again.
Can I freeze the eggplant schnitzels?
Very! To freeze the breaded eggplant schnitzels, first place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer them to a zip-top freezer bag. They can be kept frozen for up to 3 months. When you’re ready to cook, no need to thaw—just fry them directly from the freezer, adding a couple of extra minutes to the cooking time!
What if my breadcrumbs aren’t sticking to the eggplant?
If you’re having trouble with the breadcrumbs adhering, ensure the eggplants are properly coated in the egg wash. A simple tip is to press the breadcrumbs firmly onto the eggplant slices during breading. Additionally, let the breaded schnitzels sit for about 10 minutes before frying to help the coating set better.
Is this dish suitable for those with dietary restrictions?
Absolutely! The recipe is vegetarian-friendly, and you can easily make it vegan by substituting eggs with a mixture of 1 tablespoon flaxseed meal and 3 tablespoons water, letting it sit until it thickens. If you have gluten sensitivities, swap the panko breadcrumbs with gluten-free alternatives, and you’re good to go! Always check the labels on sauces and condiments if allergies are a concern.
How should I store the roasted cherry tomato sauce?
For the tomato sauce, place it in a sealed container in the fridge where it will stay fresh for up to a week. If you’d like to save it longer, consider freezing it in ice cube trays. You can pop out a cube whenever you need a quick sauce for pasta or other meals!
Crispy Eggplant Schnitzel with Tomato Sauce You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 210°C (410°F) and line a baking tray with parchment paper. Rinse the cherry tomatoes and garlic, cut the eggplants into 1 cm thick slices, arrange them on the tray, drizzle with olive oil, and sprinkle with salt.
- Roast your eggplants, cherry tomatoes, and garlic for about 20 minutes until tomatoes are blistered and soft, and eggplants are tender.
- In a small bowl, whisk together the eggs, mayonnaise, and mustard to create a smooth egg wash.
- In a shallow dish, combine panko breadcrumbs, sesame seeds, cumin, paprika, and a pinch of salt.
- Allow roasted eggplants to cool, peel off the skin, and lightly flatten the slices. Season with salt and pepper.
- Set up a breading station with flour, egg wash, and breadcrumb mixture. Dredge each eggplant slice in flour, dip in egg wash, then coat in breadcrumbs.
- Heat olive oil in a pan over medium heat and fry the breaded eggplants for about 4-5 minutes on each side until golden brown.
- Blend the roasted cherry tomatoes and garlic with Italian herbs, fresh basil, salt, and pepper until smooth.
- To serve, spoon the sauce onto a plate, place a schnitzel on top, and garnish with grated Parmesan and parsley.
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