Pork Schnitzel with Aubergine and Mozzarella

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

2 large eggplant (s), sliced
salt and pepper
3 stalks basil, fresh
3 stalks marjoram, fresh
4 thin schnitzel (pork, veal or turkey)
3 large cloves garlic, sliced)
250 g mozzarella, sliced
600 g tomato (s), cut into cubes
4 tablespoon olive oil or sunflower oil

Pork Schnitzel with Aubergine and Mozzarella

Instructions

Lightly salt the aubergine and let it steep for 30 minutes. Knock the schnitzel flat and season with salt and pepper. Preheat the oven to 200 ° (convection 180 °).
Season the tomato cubes with herbs, salt and pepper and place in a baking dish. Fry the schnitzel in a little oil in the pan, then fry the dabbed aubergine slices in the same pan. Put the schnitzel in the baking dish with the tomatoes, spread the mozzarella and aubergine slices on top. Finally sprinkle the garlic slices over the top.
Bake everything in the oven for 15 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.