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Photo: Greg DuPree
Active Time:40 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSchnitzel¼cupall-purpose flour2large eggs1cuppanko breadcrumbs3tablespoonssesame seeds3tablespoonsextra-virgin olive oil½teaspoonpaprika¾teaspoonkosher salt, divided½teaspoonground pepper1mediumeggplant (1 pound)Slaw¼cupred-wine vinegar3tablespoonsextra-virgin olive oil¼teaspoonkosher salt¼teaspoonground pepper5cupsshredded greenand/orred cabbage3small, firm plums, thinly sliced¾cupshredded fresh basil1tablespoonplus 1 teaspoon minced jalapeño pepperLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
Schnitzel
¼cupall-purpose flour
2large eggs
1cuppanko breadcrumbs
3tablespoonssesame seeds
3tablespoonsextra-virgin olive oil
½teaspoonpaprika
¾teaspoonkosher salt, divided
½teaspoonground pepper
1mediumeggplant (1 pound)
Slaw
¼cupred-wine vinegar
¼teaspoonkosher salt
¼teaspoonground pepper
5cupsshredded greenand/orred cabbage
3small, firm plums, thinly sliced
¾cupshredded fresh basil
1tablespoonplus 1 teaspoon minced jalapeño pepper
Lemon wedges for serving
DirectionsTo prepare schnitzel:Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Place flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko, sesame seeds, oil, paprika, 1/2 teaspoon salt and pepper in a third shallow dish; toss until the crumbs are uniformly orange in color.Using a sharp knife, cut eggplant lengthwise into six 1/2-inch-thick steaks. Season with 1/4 teaspoon salt, pressing it into the eggplant to adhere.Dip each eggplant slice in the flour, shaking off the excess, then in the egg, letting the excess liquid drip off. Press into the panko, coating well. Arrange the coated eggplant slices on the prepared baking sheet; bake until golden and crisp, 20 to 22 minutes. Sprinkle with 1/4 teaspoon salt.Meanwhile, prepare slaw:Whisk vinegar, oil, salt and pepper in a large bowl. Add cabbage, plums, basil and jalapeño; toss to combine. Serve the schnitzels with the slaw. Serve with lemon wedges, if desired.EquipmentParchment paperOriginally appeared: EatingWell.com, July 2022
Directions
To prepare schnitzel:Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Place flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko, sesame seeds, oil, paprika, 1/2 teaspoon salt and pepper in a third shallow dish; toss until the crumbs are uniformly orange in color.Using a sharp knife, cut eggplant lengthwise into six 1/2-inch-thick steaks. Season with 1/4 teaspoon salt, pressing it into the eggplant to adhere.Dip each eggplant slice in the flour, shaking off the excess, then in the egg, letting the excess liquid drip off. Press into the panko, coating well. Arrange the coated eggplant slices on the prepared baking sheet; bake until golden and crisp, 20 to 22 minutes. Sprinkle with 1/4 teaspoon salt.Meanwhile, prepare slaw:Whisk vinegar, oil, salt and pepper in a large bowl. Add cabbage, plums, basil and jalapeño; toss to combine. Serve the schnitzels with the slaw. Serve with lemon wedges, if desired.EquipmentParchment paper
To prepare schnitzel:Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Place flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko, sesame seeds, oil, paprika, 1/2 teaspoon salt and pepper in a third shallow dish; toss until the crumbs are uniformly orange in color.
Using a sharp knife, cut eggplant lengthwise into six 1/2-inch-thick steaks. Season with 1/4 teaspoon salt, pressing it into the eggplant to adhere.
Dip each eggplant slice in the flour, shaking off the excess, then in the egg, letting the excess liquid drip off. Press into the panko, coating well. Arrange the coated eggplant slices on the prepared baking sheet; bake until golden and crisp, 20 to 22 minutes. Sprinkle with 1/4 teaspoon salt.
Meanwhile, prepare slaw:Whisk vinegar, oil, salt and pepper in a large bowl. Add cabbage, plums, basil and jalapeño; toss to combine. Serve the schnitzels with the slaw. Serve with lemon wedges, if desired.
Equipment
Parchment paper
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)282Calories18gFat25gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
