eggplant schnitzel

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

  1. Heat skillet/cast iron pan with 3 tbs butter or olive oil at medium heat.
  2. In a shallow bowl, beat egg and add coconut milk.  In a separate bowl, combine breadcrumbs, salt, pepper, and herbs.
  3. Dip an eggplant round in wet bowl, then into the breadcrumb bowl and cover completely.
  4. 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

2 thoughts on “eggplant schnitzel

    • 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!

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