Meatless Monday: Eggplant Schnitzel

We are on a big eggplant kick right now!  We love it, and thankfully, it can be used in so many different dishes.  While it may not have the same protein value as meat or tofu, it provides a denser texture than most vegetables, which allows it to easily substitute meat, like in eggplant parmesan or eggplant lasagna.  We used it as the base for a great eggplant schnitzel dish.  Schnitzel is lightly breaded and fried, and originates from Eastern Europe, and, it goes great with favorite side dish of mashed potatoes.  I am jealous of the Peace Corps Volunteers serving in Eastern Europe who probably eat this on a regular basis!

Ingredients (for 2 people):
1 medium sized eggplant, peeled and sliced lengthwise into 1” thick wedges
1 cup milk (ours is always made from milk powder and works fine)
1 cup flour
1 egg, beaten
1 cup breadcrumbs*
Oil, for frying

Once the eggplant is peeled and sliced, you will want to arrange 4 bowls in a line.  The first bowl will have milk, the next flour, followed by the egg, and lastly the breadcrumbs.
Heat a decent amount of oil in a skillet.
While it is heating, prepare the first eggplant slice; place it in the milk, making sure it is wet and covered, then put it into the bowl with the flour.
Once the eggplant is coated thoroughly with flour, put it in the bowl with the egg.
Once it is wet again with the egg, add it to the breadcrumbs, coating it well.
From here, it can either go directly into the hot oil, or can rest on a dry plate until there is space in your skillet (aka, you can prepare all of your eggplant before frying).
Repeat until all of the eggplant slices are breaded.
Fry each eggplant slice for about 2 minutes on each side, until soft in the middle but crispy on the outside.
Serve immediately and enjoy.

*To make your own breadcrumbs, take bread and grate it with your cheese grater.  It will be slightly larger pieces than if you had store-bought breadcrumbs, but in our case, it is the only option available!


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