Eggplant Schnitzel
by Editorial Staff
Among the variety of eggplant dishes, there is also such – eggplant schnitzels. Eggplants are first baked and then fried in breadcrumbs. It turns out to be a very tasty hot snack. Serving eggplant schnitzels is recommended with a sauce such as sour cream, herbs, and garlic.
Servings: 2
Ingredients
- Eggplant – 2 pcs.
- Egg – 1 pc.
- Flour – 2 tbsp (and/or bread crumbs – 2 tbsp)
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
For the sauce: - Sour cream – 3 tbsp
- Garlic – 1 clove
- Fresh dill – to taste
- Salt to taste
Directions
- Wash the eggplants. Use a sharp knife to pierce the eggplant peel in several places so that it does not burst when baking.
- Conveniently bake the eggplants. I baked in the air fryer for 30 minutes, turned it over once during baking. Cool the baked eggplants.
- Then remove the peel from the eggplant. It can be removed very easily. Cut the eggplants in half. Season with salt and pepper.
- Pour flour into a plate. Roll each half of the eggplant in flour.
- Break an egg into a bowl, beat with a fork. Dip the eggplant halves in an egg and immediately send them to the pan with heated oil. If you are using breadcrumbs instead of flour, then change the sequence for preparing the eggplant for frying: first, dip the eggplant in the egg and then roll in breadcrumbs. You can not exclude flour from the recipe and just sprinkle the eggplant in the egg with breadcrumbs.
- Fry the eggplants in breadcrumbs on both sides until crisp.
- Remove the fried eggplants from the pan to prevent them from absorbing excess oil.
- For the sauce, squeeze a clove of garlic into the sour cream, add finely chopped dill, salt, and mix.
- Serve delicious eggplant schnitzels with sour cream sauce. Enjoy your meal!
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