EGGPLANT (AUBERGINE) AND PORTABELLA SCHNITZEL
Make and share this Eggplant (Aubergine) and Portabella Schnitzel recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Coat baking sheet with cooking spray.
- To Make the Schnitzel:.
- Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
- To make Lemon Caper Sauce:.
- Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
- To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!
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Haymish Dawaking
[email protected]The schnitzel was a bit greasy. I think it needed to be drained on paper towels before serving.
Etanuagbon Eromosele
[email protected]The schnitzel was a bit dry. I think it needed to be cooked for a shorter amount of time.
Mn Manik
[email protected]The schnitzel was good, but the sauce was a bit too heavy for my taste. I would have preferred a lighter sauce.
KadenGamesYT
[email protected]This schnitzel was a bit too bland for my taste. I think it needed more seasoning. The sauce was also a bit too sweet for my liking.
Night Bot
[email protected]I've made this schnitzel several times now and it's always a hit. It's a great way to use up leftover eggplant, aubergine, and portabella mushrooms. The sauce is also very versatile and can be used with other dishes as well.
Michael Hafemann
[email protected]This schnitzel was amazing! The eggplant, aubergine, and portabella mushrooms were all cooked to perfection. The sauce was also very flavorful. I would definitely recommend this recipe to anyone looking for a delicious and unique schnitzel dish.
Mishkat Mazz
[email protected]I made this schnitzel for dinner last night and it was a huge hit! My family loved it. The schnitzel was crispy and flavorful, and the sauce was delicious. I will definitely be making this again.
Sajahan Khan
[email protected]Overall, this was a great recipe. The schnitzel was crispy, the vegetables were tender, and the sauce was flavorful. I would definitely recommend this recipe to anyone looking for a delicious and satisfying meal.
Gene Johnson
[email protected]This schnitzel was a bit more labor-intensive than I expected, but it was worth it in the end. The eggplant, aubergine, and portabella mushrooms were all cooked perfectly and had a delicious flavor. The sauce was also very tasty and complemented the
Reginald Leslie
[email protected]This was a really fun recipe to try. I'd never had schnitzel made with eggplant, aubergine, and portabella mushrooms before. It was a great way to mix things up and try something new. The schnitzel was crispy on the outside and tender on the inside.
Nnaoma Bright
[email protected]I was pleasantly surprised by how much I enjoyed this schnitzel. I'm not usually a fan of eggplant or portabella mushrooms, but they were both cooked to perfection in this dish. The sauce was also very flavorful and added a nice touch of sweetness. I
Md Radoy
[email protected]This schnitzel was a hit with my family! The eggplant, aubergine, and portabella mushrooms were all cooked perfectly and had a delicious flavor. The sauce was also very tasty and complemented the schnitzel well. I will definitely be making this again