Baked Eggplant Schnitzel
Automatically translated from Romanian. See the Romanian original
Baked eggplant schnitzel in a crispy breadcrumb crust, a healthy, fiber-rich fasting option.
Ingredients
Method
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Slice the eggplants and sprinkle salt on each one, then let them sit for 30-40 minutes to release their bitter juices.
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Squeeze the slices well and season them with garlic powder and pepper.
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In a separate bowl, mix the flour with water and salt, whisking until you get a batter thicker than pancake batter.
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Dredge each slice through the flour and water mixture, then coat in breadcrumbs.
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Drizzle oil onto a parchment-lined baking sheet, arrange the schnitzels, and bake in a preheated oven at 185 degrees with the fan on for 20 minutes.
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Turn the schnitzels over and bake for another 5 minutes.
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Once you take them out, sprinkle a little salt over them.
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Serve with tartar sauce and salad.
The story behind this recipe
The challenge of fasting, I believe, is managing to eat vegan while also keeping it healthy. If you raid the bakery or eat too many carbs, your fast will be about as useful as scratching your back through your shirt. If you feel like you're not getting full, add fiber, LOTS of fiber to your diet.
Today I made baked eggplant schnitzel in a crispy breadcrumb crust.
For 2 servings you need:
1 medium round eggplant
100-200 g breadcrumbs
100 g all-purpose flour & 100 ml sparkling water
Garlic powder
Pepper
Salt
Parsley for garnish
Slice the eggplants as shown in the photo, and sprinkle salt on each one. Let them sit for 30-40 minutes to release the bitter juices. After this time, squeeze them well and season the slices with garlic and pepper.
Separately, mix the flour with water and salt. Whisk until you get a batter thicker than pancake batter.
Take each slice, dip it in the flour and water mixture, and then into the breadcrumbs.
Drizzle oil on a parchment-lined baking sheet, place the schnitzels, and bake in a preheated oven for 20 minutes at 185 degrees with the fan on, after which you turn them over and leave them for another 5 minutes.
Once we take them out, we toss a little salt over them.
We served them with tartar sauce and salad 💚
