Vegetarian Eggplant Schnitzel (Crispy Outside, Melted Cheese Inside)
This eggplant schnitzel is built for anyone who wants the pan-fried crunch and comfort of a classic Wiener schnitzel without the meat. Two rounds of eggplant sandwich a slice of mozzarella, get double-breaded, and shallow-fry to golden brown. Each schnitzel runs about 340 calories with 14g of protein and 5g of fiber, hearty enough for a proper dinner and family-friendly enough that kids will actually eat their vegetables.
Why This Recipe Works
Eggplant is famously bland unless you handle it right. The two key moves here are salting and double-breading. Slicing eggplant into 1/4-inch rounds and salting them for 20 minutes draws out excess water and bitterness, so the fried schnitzel comes out creamy inside instead of soggy.
Double-breading (flour, egg, breadcrumbs, then a second dip in egg and breadcrumbs) creates a thick armor that holds in the melting cheese and prevents the greasy leakage that ruins single-breaded versions.
Shallow-frying in 1/4 inch of oil at 350F crisps the coating fast and doesn’t give the eggplant time to absorb oil, which is the usual sin of home-fried eggplant.
For the complete picture, our vegetarian Mediterranean diet guide fills in the gaps.
For more on this topic, check out our guide on vegetarian smoothie.
Vegetarian Schnitzel
Ingredients
- 1 large eggplant
- 2 eggs
- 2 oz. mozzarella
- 1 tbsp. cream cheese
- 2 tbsp. white cheddar cheese
- 1/2 cup fresh parsley chopped
- 2 garlic cloves
- 1 tbsp. tomato paste
- 1/2 cup water
- 1/2 cup all-purpose flour and 1 cup breadcrumbs for dipping
- Paprika to taste
- Pepper to taste
Instructions
- Start by roasting the eggplants.
- Use a small chamber of your stove or your oven.
- Important Recommendation: Use your stove for the best results. The most important point is that the eggplants are quite soft and tender after roasting.
- Wash the eggplant and poke a few holes with a toothpick or fork.
- Place it on the small chamber of your stove or medium-low heat and roast it.
- Turn the eggplants on the fire side often.
- Meanwhile, break the eggs into a plate.
- Finely chop the garlic and add it to the egg.
- Add finely chopped parsley and a little salt and mix.
- If the eggplants become tender, remove them from the stove.
- Wash them but be careful because they may be hot.
- Peel off the skins gently. Cut off the stems with a knife.
- Now cut the eggplants in half lengthwise.
- Gently press the surface of the half eggplants with your hand to flatten them a little.
- Now open a pocket on the sides of the half eggplants with a knife so that the mozzarella fits in the cuts you made.
- Make the same cut on both eggplants.
- Spread 1/2 tbsp of cream cheese on each of the pockets and place 1 slice of mozzarella.
- Dip the eggplants first in the egg mixture, then in the flour, again in the egg mixture, and finally in the breadcrumbs.
- Heat a generous amount of sunflower oil in a deep frying pan.
- Then, fry the cheesy schnitzels in plenty of oil.
- Preheat your oven while the schnitzels are frying.
- On the other hand, add 1 tbsp of tomato paste to a small saucepan.
- Fry for a few seconds and add water.
- Then add paprika and black pepper and cook until the sauce boils.
- Next, line a baking tray with parchment paper. Place the fried schnitzels on the parchment paper.
- Spread a tablespoon of tomato sauce on the tops.
- Finally, sprinkle shredded cheddar cheese on each half of the eggplant.
- Bake them until the cheeses are browned.
- You will fall in love with this perfect schnitzel!
Video
Nutrition
Ingredient Notes
Choose small to medium eggplants with firm shiny skin and no soft spots. Larger eggplants can be bitter and seedy. Italian or Japanese varieties both work; skip the pale white eggplant, which has less flavor.
Use low-moisture whole-milk mozzarella cut into 1/4-inch slices for the filling; fresh mozzarella releases too much water. Panko breadcrumbs make a crunchier crust than regular breadcrumbs, and Japanese brands like Kikkoman are consistently good.
Use an all-purpose or whole wheat flour for the first coat. Two large eggs for the wash. Neutral oil like avocado, canola, or grapeseed for frying; olive oil breaks down at 350F.
We break down vegetarian protein smoothie in a separate post that complements this one.
Tips and Variations
Salt the eggplant rounds on both sides with kosher salt and lay them on paper towels for 20 minutes. Press down with more paper towels to squeeze out the beaded water. Sandwich a slice of mozzarella between two rounds of eggplant and press firmly.
Set up three shallow dishes: flour seasoned with salt and pepper, beaten eggs, and panko. Coat each sandwich in flour, egg, panko, then egg and panko again. Heat 1/4 inch of oil to 350F (test with a breadcrumb: it should sizzle immediately). Fry 3 to 4 minutes per side until deep golden.
Drain on a wire rack, not paper towels, so the bottom stays crisp. For a vegan version, use a plant-based mozzarella and a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water). For a gluten-free build, use gluten-free flour and gluten-free panko.
For the side dish, dice potatoes and pan-fry in 1 tablespoon of oil until crisp, then season with paprika, black pepper, and a small pinch of turmeric at the finish.
Storage and Reheating
Best eaten immediately after frying. Leftovers keep for 2 days refrigerated in a sealed container. Reheat in a 400F oven for 8 minutes on a wire rack to restore crispness; the microwave turns the coating soggy. Freezing is not recommended because thawed eggplant releases water.
