This aubergine schnitzel is crispy on the outside, soft and smoky on the inside, and served over a simple garlicky tomato base that makes it feel way fancier than it actually is. It’s comforting, delicious, and surprisingly easier for a weeknight dinner.
Ingredients (1 serving)
-
- 1 medium aubergine
- 2 tbsp flour
- 1 egg
- 60 g panko breadcrumbs
- Salt and pepper
- Olive or vegetable oil, for frying
- For the tomato base:
- 300 g tomato passata
- 50 g onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt and pepper
- 10-15 g Parmesan, grated
Method
- Preheat your oven to 200 °C. Pierce the aubergine all over with a fork, place it on a baking tray, and bake for 40-50 minutes until completely soft.
- Let it cook slightly, then peel off the skin (keep the stem on). Gently press it with a fork to flatten it into a schitzel shape.
- Meanwhile, heat 1 tbsp of olive oil in a small pan. Add the onion and garlic and cook until softened. Pour in the passata, season with salt and pepper, and simmer for 20-30 minutes, until slightly reduced.
- Set up three bowls: one with flour, one with the beaten egg, and one with the panko. Season the flour and panko with salt and pepper. Coat the aubergine in flour, then egg and panko, pressing the crumbs on well.
- Heat a generous drizzle of oil in a pan over medium heat. Fry the schnitzel for 3-4 minutes per side, until golden and crispy. Let it rest briefly on kitchen paper.
- Serve the schnitzel on top of the warm tomato base, and finish with grated parmesan and fresh basil.
Tips & Variations
- Serve it alongside a protein to turn it into a complete meal.
- Mix a tablespoon of grated Parmesan into the panko for an even crispier result.
