Austrian · Austria

Braised Eggplant Schnitzel with Crispy Crust

Name: Braised Eggplant Schnitzel with Crispy Crust
Total time: 45 min
Yield: 1 servings
Cuisine: Austrian
Ingredients: 1 large eggplant; 1 cup all-purpose flour; 2 eggs; 1 cup breadcrumbs; 2 tablespoons olive oil; 1 lemon; salt and pepper to taste; 1 tablespoon soy sauce; 1 teaspoon garlic powder

A plant-based alternative to Wiener Schnitzel using eggplant, prepared with a braising step to enhance flavor and texture before baking for a crispy crust.

45 minutes1 servings

Method

Preheat oven to 200°C (400°F).
Slice the eggplant into 1/4-inch thick rounds.
Season with salt and let sit for 15 minutes to remove excess moisture.
Rinse and pat dry.
In a small bowl, mix soy sauce and garlic powder to create a braising glaze.
Brush the glaze evenly over both sides of each eggplant slice.
Dredge each eggplant slice in flour, shaking off excess.
Dip in beaten eggs.
Coat in breadcrumbs, pressing gently to adhere.
Place on a baking sheet and drizzle with olive oil.
Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Serve with a wedge of lemon on the side.

Vegetarian Austrian Cuisine Breaded Vegetable Austria recipes

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