Eggplant Aubergine Milanese Snitchel Food

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EGGPLANT (AUBERGINE) AND PORTABELLA SCHNITZEL



Eggplant (Aubergine) and Portabella Schnitzel image

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

1 cup low-fat milk
1 large egg
2 cups dried Italian seasoned breadcrumbs
8 large portabella mushrooms, stemmed
2 medium eggplants, sliced into 1/2-inch rounds
cooking spray, for coating vegetables (or olive oil)
3 tablespoons butter
3 tablespoons extra virgin olive oil
3 teaspoons capers
3 tablespoons lemon juice
3 tablespoons parsley, chopped
lemon slice (to garnish)
parsley sprig (to garnish)

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!

EGGPLANT (AUBERGINE) MILANESE (SNITCHEL)



Eggplant (Aubergine) Milanese (Snitchel) image

Make and share this Eggplant (Aubergine) Milanese (Snitchel) recipe from Food.com.

Provided by rick2978

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

5 medium eggplants
water
vinegar
2 eggs
1 -2 garlic clove, finely chopped
1 teaspoon parsley (finely chopped)
salt (to taste)
1 pinch pepper (optional)
1 cup milk
breadcrumbs
oil (vegetable or olive, it's your choice)

Steps:

  • Wash eggplants and cut along in strips of 1cm (10mm), boil them in a mixture of half water and vinegar for about 2 to 3 minutes (you might have to do it in batches, depends on the size of the pot), remove and place them on a tea towel or paper towel, let drain and cool.
  • In the mean time, beat the eggs adding the garlic, parsley, salt, pepper and milk.
  • In a tray spread the bread crumbs.
  • Dip the cooled eggplants in the egg mixture and then pass over the bread crumbs, repeat the process until you finish the lot of the eggplants.
  • In a frying pan add oil and heat (medium heat) and fry the crumbed eggplants, remove as soon they get a golden colour, place them on paper towel to drain.
  • Can be served with salad and mushed potatoes.
  • •Another option: Once fried, put some mozzarella cheese on top and place in medium heat oven until cheese melts.
  • Always serve hot.

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