Top-Rated Eggplant Schnitzel

Nutrition per serve

Ingredients

• 1pcs eggplant
• 40g panko breadcrumbs
• 1pcs onion
• 2clov garlic
• 1bunch oregano
• 400g diced tomatoes
• 100g baby spinach leaves
• 2pcs Lebanese cucumber
• 1pcs lemon
• 100g feta
• 30ml plain flour
• 30ml olive oil
• 1pcs egg
• 5ml sugar
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep eggplant
   Preheat the oven to 220C, fan-forced. Put an oven tray in the oven to heat. Cut 2 thin slices off the sides of the eggplant (to ensure all pieces are flat), then cut the eggplant lengthwise into 4 x 2cm-thick slices. Season both sides well with salt.
2. Step 2 — Prep crumb coating
   Put 2 tbs flour on a plate. Using your fingertips, combine the breadcrumbs and 2 tsp olive oil in a shallow dish. Whisk 1 egg in a separate shallow dish.
3. Step 3 — Crumb and bake eggplant
   Dust both sides of each eggplant slice with the flour, then dip in the egg and coat in the breadcrumbs. Put the crumbed eggplant on the hot tray and drizzle with 2 tsp olive oil. Bake for 25 mins or until tender and the crust is golden.
4. Step 4 — Start tomato sauce
   Meanwhile, finely chop the onion. Crush or finely chop the garlic. Pick half the oregano leaves*, discarding the stems. Heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the onion, stirring, for 2 mins. Add the garlic and cook, stirring, for 1 min or until the onion is softened. Add the tomatoes, oregano and 1 tsp sugar and bring to a simmer.
5. Step 5 — Finish tomato sauce
   Reduce the heat to medium and cook the sauce for 10 mins or until slightly thickened. Stir in half the spinach, season with salt and pepper and cook for 1 min or until the spinach wilts. Remove from the heat.
6. Step 6 — Prep cucumber salad
   Coarsely chop the cucumbers. Cut the lemon into wedges. Combine the cucumber, remaining spinach, juice from 1 lemon wedge and 1 tbs extra virgin olive oil in a bowl and season with salt and pepper. Divide the eggplant, tomato sauce and salad among plates. Crumble over the feta and serve with the remaining lemon wedges.

Allergens

Gluten, Wheat, Egg, Milk