Eggplant is one of those vegetables that when prepared right is absolutely delightful. When things go wrong, however, things can get very ugly. Prior to this most recent attempt, all my prior attempts at cooking with eggplant have been questionable at best. This one, however, is a real winner. The key to making egg-cellent eggplant schnitzels is to not slice the eggplant too thick or it will remain uncooked. Removing the skin is another key tip to ensure your schnitzels are not too tough or chewy.
Don’t be intimidated any longer by eggplant! Slice, dip and fry your way to eggplant success!
- 1/2C Cornflour (cornstarch)
- 2-3 Eggs (lightly beaten)
- 2C Fresh Bread Crumbs
- 1 small Eggplant (thinly sliced (5-8mm with skin removed)
- Salt, Pepper, Oregano (dried) season to taste
- Sprinkle eggplant with salt whilst preparing other ingredients
- Rinse and pat eggplant dry
- Place the cornflour, egg, and bread crumbs each in 3 small bowls. Season cornflour with salt and pepper. Season bread crumbs with dried oregano.
- Dip pieces of eggplant in cornflour, followed by egg and breadcrumbs.
- Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
- Heat approximately 1/2-inch of oil (I used rice bran oil) in large fry pan
- Fry eggplant in batches(ensuring pan does not become too crowded) for 2 minutes each side or until golden brown
- Drain on paper towel
- Serving suggestion: Serve with homemade pasta sauce (marinara sauce), sauteed spinach and a sprinkling of cheese
Recipe inspired by: Food Network