My very favorite vegetable is eggplant. And schnitzel is a delicious, simple, and quick way to eat it. It makes a great appetizer, side dish, or even main dish. And the best part about the schnitzel is definitely the coconut milk. It’s great thick and creamy consistency…just a little sweet; is perfect.
1 can coconut milk
1 egg
2 cups breadcrumbs (2-4 slices of whole grain bread)
1-2 large eggplants, sliced into 1/2″ rounds
1 tbs dried herbs (I used a bit of parsley, marjoram, rosemary, and thyme)
1/2 tsp salt & pepper
- Heat skillet/cast iron pan with 3 tbs butter or olive oil at medium heat.
- In a shallow bowl, beat egg and add coconut milk. In a separate bowl, combine breadcrumbs, salt, pepper, and herbs.
- Dip an eggplant round in wet bowl, then into the breadcrumb bowl and cover completely.
- Place in skillet and cook 4-8 minutes on each side (depending on the size of the round: till eggplant is tender and breadcrumbs are brown).
Serves 4-6
We’ve eaten the schnitzel with zucchini, carrots, and portobello mushrooms as well.
What is your favorite way to eat eggplant? Bon appetit ~ katrina
the daily delights by katrina berg 
oh my! that looks delectable! i haven’t had eggplant since we stopped eating dairy. i think i have the heart to try again after seeing this! ;O)
Hi Julie! Hope you enjoy it! Another great addition is homemade tomato sauce and cheese to make a simple eggplant parmigianna…man i should post that one. luv to you and your beautiful 4!