Golden, crunchy eggplant schnitzels are a brilliant meat-free option for warm weather eating. Coated in Fogdog Gluten Free Breadcrumbs and baked or fried until crisp, they’re satisfying without being heavy – perfect alongside a fresh, zesty salad.
Ingredients (serves 2-3)
For the eggplant schnitzels:
- 1 large eggplant
- ½ cup plain gluten free flour (or Fogdog Tempura Batter)
- 2 eggs
- 1½ cups Fogdog Gluten Free Breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and cracked black pepper
- Olive oil (for frying or baking)
For the side salad:
- Mixed salad leaves (rocket, cos, baby spinach)
- Cherry tomatoes, halved
- Cucumber, sliced
- Fresh herbs (parsley, basil or dill work well)
- Simple dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice or white wine vinegar
- Salt and pepper
Method
- Slice the eggplant lengthways into 1–1.5cm thick slices. Lightly salt and leave for 10 minutes to draw out moisture, then pat dry with paper towels.
- Place flour in one shallow bowl. Beat the eggs in a second bowl.
- In a third bowl, mix Fogdog Gluten Free Breadcrumbs with garlic powder, smoked paprika, salt and pepper.
- Dip each eggplant slice into flour, then egg, then press firmly into the breadcrumb mixture until well coated.
- Pan-fry: Heat a generous drizzle of olive oil in a frying pan over medium heat. Cook schnitzels for 3–4 minutes per side until golden and crisp.
- OR Oven-bake: Place on a lined tray, drizzle with olive oil and bake at 200°C for 20–25 minutes, turning once.
- Toss salad leaves, tomatoes, cucumber and herbs with olive oil, lemon juice, salt and pepper just before serving.
- Plate the crispy eggplant schnitzels with the fresh side salad. Finish with lemon wedges and, if you like, a dollop of aioli or yoghurt sauce.
Serving tips
- Add shaved parmesan or dairy-free alternative for extra richness
- Turn leftovers into schnitzel sandwiches or wraps the next day
- Try zucchini or portobello mushrooms using the same method
