Eggplant Schnitzels

Eggplant Schnitzels  Wonderfully crunchy on the outside and firm on the inside.  The timing may appear a little strange but the resulting texture is spot on.
Servings: 2 yield(s)
Ingredients
  • 1 medium Eggplant - cut lengthways to give two 1.5cm-thick slices
  • 1 tbsp Plain Flour
  • 0.5 tsp ground Cumin Seed
  • 25 g Panko Breadcrumbs
  • 1 tbsp finely chopped Parsley
  • 1 Egg - beaten
  • 4 tbsp Vegetable oil for frying
  • 2 tbsp grated Parmesan Cheese
Instructions
  1. Heat the oven to 200°C (180°C fan-forced).
  2. Mix the flour with the cumin and season with salt and pepper.
  3. Mix the breadcrumbs with the parsley.
  4. Lightly press each eggplant slice in the flour, dip in the egg, and press into the crumbs until well-coated on both sides.
  5. Heat half the oil in a heavy frying pan over medium-high heat and fry eggplant for 3 minutes, until golden brown. Remove the slices and add the remaining oil to the pan. When the oil is hot, return the eggplant and cook the other side until browned.
  6. Transfer to an oven tray lined with baking paper, top with grated Parmesan and bake for 7 minutes, until firm tender.