Eggplant schnitzel is a delicious way to eat eggplant. The breaded eggplant is baked until it's crispy on the outside and soft on the inside. It's completely gluten free and vegan. Enjoy with a salad, mashed potatoes or a side of roasted vegetables.
To make traditional schnitzel you need eggs and breadcrumbs. This recipe achieves the same result without using eggs or breadcrumbs, making it gluten free and vegan. It's inexpensive to make and requires only a few ingredients.
Crispy baked eggplant is similar to fried eggplant cutlets but the eggplant is baked in the oven. It's a great way to use up eggplants and the entire family will love it.
Enjoy vegan schnitzel as a mouthwatering lunch or dinner. Serve it on its own or with a side!
Why this Eggplant Schnitzel is the best
- Simple Ingredients - You only need a few simple pantry ingredients for this recipe.
- Quick and Easy - This recipe requires just 10 minutes of prep. You can even make the schnitzel ahead of time and reheat prior to serving.
- Versatile Dish - Vegan eggplant schnitzel is perfect for any diet. You can easily adapt the recipe to add more spices or flavors to fit your taste.
Ingredients You Need
To prepare the eggplant schnitzel, you only need a few simple ingredients for the coating - vegan eggs (made with only 2 ingredients) and breadcrumb coating. Here is everything you need to make them.
- Eggplant: Choose plump large eggplants to increase the servings. I usually cut 5 to 6 slices from each large eggplant.
- Chickpea Flour: This is the base of the "egg" and also serves as the "breadcrumbs" in the recipe.
- Dijon Mustard: This adds the perfect amount of flavor. If you don't like it or don't want to add it, then omit it. It will still turn out great!
- Extra Virgin Olive Oil: Use a high quality olive oil. This helps make them golden and crispy.
- Salt and Pepper: All you need is a little salt and pepper to season the vegan schnitzel. If you want more flavor, try adding curry powder or sesame seeds to the "egg" mixture.
Recipe Tips and Variations
- Whisk the "egg" mixture well to ensure no lumps: This helps the flavor and ingredients meld together and ensures the coating is smooth.
- Cut into even-sized pieces: Cut the eggplant into ½-inch thick slices. They will get thinner in the oven as they bake. Be sure to cut them into even-sized pieces so they cook quickly and evenly.
- Cut the eggplant into rounds for sandwiches: If you want to make eggplant sandwiches, you can cut the eggplant into rounds using a large round cookie cutter.
- Add more flavor: This recipe is great because you can adapt it to make it your own. Add more spices like curry powder or Italian seasoning to the "egg" mixture. You can even add lemon zest for a hint of fresh citrus flavor. The options are endless, so experiment with different seasonings to fit your taste.
- Make ahead: Prep the entire dish ahead of time and store in the refrigerator until you are ready to serve. If you want to freeze for a later time, instructions are below. Eggplant schnitzel works great as a meal prep lunch or dinner.
- Serving suggestions: Serve vegan eggplant schnitzel with a green salad, side of roasted or steamed vegetables or mashed potatoes. We also love serving them plated over a bed of tomato sauce.
Pan-Fried Eggplant Schnitzel Instructions
Instead of baking in the oven, you can pan fry the eggplant with a little bit of olive oil. Pour a thin layer of olive oil into a large skillet set over medium heat. When the oil is hot, cook the slices until crisp, about 2 to 3 minutes on each side.
Air Fryer Instructions
You can also cook the schnitzel in the air fryer. Cook at 350°F for 8 to 10 minutes, then flip the eggplant slices and cook for another 5 to 7 minutes, until they are golden and crispy on both sides.
Storage and Reheating
Storage: Allow the cooked schnitzel to come to room temperature. Then place the schnitzel in an airtight container, placing a piece of parchment paper in between the cutlets to prevent sticking. Store in the refrigerator for up to 3 days.
Freezing: You can make a large batch and freeze them before cooking, making sure to separate the pieces with parchment paper so they don't stick together. When you're ready to cook them, just place them on a baking sheet lined with parchment paper, drizzle with some olive oil and bake according to the original instructions.
Reheat: Place the cutlets on a baking sheet lined with parchment paper. Reheat in the oven at 375°F for 10 to 15 minutes, until they are heated through and crispy. If you want to crisp them up more, broil them during the last minute.
Vegan Eggplant Schnitzel
Ingredients
- 1 large eggplant sliced into ½-inch pieces
Vegan "egg"
- 3 tablespoons chickpea flour
- 3 tablespoons water
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Breadcrumbs
- ½ cup chickpea flour
- Extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the egg
- In a deep plate or shallow bowl, whisk together all of the ingredients for the vegan egg, until there are no lumps.
Make the breadcrumbs
- In another deep plate or shallow bowl, add the chickpea flour.
- Place a slice of eggplant on top of the vegan egg mixture and turn to coat both sides. Then coat both sides of the eggplant in the flour, pressing down with your hands so that the eggplant is well coated in the flour.
- Transfer to the baking sheet. Repeat the process with the remaining eggplant slices.
- Drizzle all of the slices with a little olive oil.
- Bake for 15 to 20 minutes, until golden.
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