Note: there is a recipe at the end of this post. If you just want to learn how to make eggplant schnitzels and not read about my food-filled day, skip to the bottom of the page or click on the Recipes tab above.
This has been a very munchy day. I think that my moderate running success yesterday left me extra hungry today and I can’t seem to stop with the eats! Here, see for yourself:
I had some Be Natural cereal this morning. The delish kind with cashews, hazelnut, coconut and granola chunks, plus….
half a banana sliced on top, along with some coffee and a splash of oat milk (unpictured). I’ve been having tea most mornings lately, but coffee has made a big comeback this week and I’m not complaining!
I finished the very last bowl of leftover spicy peanut and eggplant stew this afternoon, along with some roasted brussels sprouts from last night.
I loved this meal today, especially the brussels sprouts. It was like they somehow tripled in flavour overnight and I couldn’t stop eating them!
When I brought them into my office to eat, my cantankerous coworker told me he thought my lunch smelled disgusting. (He says that most days when I bring in any cooked green vegetable.) I told him that I think his tuna smells disgusting every day, but I never say it out loud because in an office environment, we show respect by accepting other people’s dietary choices. He stopped talking then. It might not have been my most mature work moment, but I am so sick of hearing my harmless veggies attacked!
Sometime in the afternoon I grabbed a few almonds.
When I got home from work I ate a quick snack of water crackers, dipped in peanut butter, dipped in about a tablespoon of dark chocolate chips. It hit the spot!
Then I laid on the couch and read old blog posts, and after seeing Janae eat Subway about 7 trillion times, I picked up my keys and walked downstairs to my car to go get a veggie sub.
A funny thing happened though. As I reached my car, I started thinking about what I was doing, and whether I really needed to get in the car and drive to Subway to eat some veggies in bread. As I stood frozen by my car, three other people came out of their apartments and actually drove somewhere after wondering why the crazy blond girl was standing frozen next to her car.
After a few minutes, I decided I didn’t need to go to Subway, turned right around, and climbed back upstairs. I decided to try recreating the eggplant schnitzel that I tried at the Hilton Hotel a few months ago. In the meantime, I made myself a wrap to eat while I cooked because I couldn’t possibly wait 15 minutes to eat.
Wholegrain wrap, homemade vegan Caesar dressing, spinach, mushroom, red and green pepper, red onion, a sprinkle of nutritional yeast. Plus a beer.
And then, after a bit of kitchen magic, I had some eggplant schnitzel with ketchup!
Oh yum. These little eggplant schnitzels are tender on the inside and savoury and crispy on the outside. Serve topped with gravy, mushroom sauce, or tomato sauce and melted cheese for parmigiana. Or, keep it simple and dip in ketchup. Serve with hearty sides for a complete meal. If you want to try it, here’s how!
Crispy eggplant schnitzels
Prep Time: 30
Cook Time: 15
Ingredients (Serves 2)
- 1 small eggplant (approx 350 grams, or just less than a pound)
- 1/2 cup oat milk (or any other unsweetened, non dairy milk)
- 11/2 cups breadcrumbs
- Italian seasoning, to taste
- salt and pepper, to taste
- 2 tablespoons olive or canola oil
Wash your eggplant and slice off the ends. With a sharp knife, slice into rounds about 1/4 inch thick (you can also slice it lengthwise if you are doing parmigiana and need more surface area).
Lay the slices on a piece of paper towel and sprinkle liberally with salt. Allow the the slices to sweat out excess moisture and bitterness for 15 minutes, then flip the slices and salt the other side.
Repeat sweating process, then rinse eggplant briefly with cool water and pat dry with paper towel.
Heat up a skillet on medium-low heat with a spray of cooking spray, then place your slices in and cover (you may need to do this in two batches). Cook for five minutes, then flip, cover and cook for another five until the eggplant is starting to get tender. I let this batch get a bit brown; feel free to take yours out as soon as they feel nice and soft.
Remove eggplant and set aside.
Add 1 tablespoon of oil to the skillet (if you are working in two batches) and increase temp to medium for the first batch of slices.
Set up your breading station (I do this while my eggplant is sweating). Pour the milk into a bowl and mix the breadcrumbs with spices on a plate.
Dip each slice of eggplant in the milk. Shake off excess liquid, then dip it into the breadcrumbs/spice mixture.
You may need to press the crumbs onto the slice to make sure they stick.
Place the slices in the oil and cook 3-4 minutes or until the crumbs have browned.
Flip and repeat on the other side. Do second batch if you have slices leftover.