I wonder if you’ve tried an eggplant vegetarian schnitzel before? If you haven’t tried it, I’ve brought you a recipe you’ll be obsessed with. If you’ve tried it and you don’t like it that much, I’d love for you to give this recipe a try. ‘Cause, they’re unique!
Cheesy Inside Crispy Outside Vegetarian Schnitzel
Vegetarian Schnitzel Recipe
Vegetarian Schnitzel
Without chicken? You know what, it got even better. Here's a vegetarian recipe that will enchant everyone at the dinner table.
Crispy on the outside, with an extra cheesy texture consisting of a mixture of mozzarella and cream cheese on the inside. Taste a wonderful tomato sauce on the top… And a little more cheese as a topping…
They are first fried in oil and then become even crispier in the oven. It’s like pizza but more assertive, like schnitzel but different. Here is one of my favorite recipes, vegetarian schnitzel, with all the details below.
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
- All-purpose flour and breadcrumbs (for dipping before frying)
- Paprika
- Pepper
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!
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 1271Total Fat 37gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 15gCholesterol 445mgSodium 889mgCarbohydrates 188gFiber 25gSugar 28gProtein 54g
The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.
Best Side Dish of Vegetarian Schnitzel
Vegetarian Schnitzel with extra spicy, fried, and diced potatoes
Its best accompaniment is fried potatoes, but this time dice them, fry them in very little oil and add your favorite seasonings when they are about to fry. Finally, touch up with a really small amount of turmeric powder.
Bon Appétit!
See Also:
Vegetarian Fried Mashed Potato Cakes | Original Recipe
12 Super Fun Vegetarian Snacks
