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
Without chicken? You know what, it got even better. Here is a vegetarian recipe that will enchant everyone at the dinner table.
Crispy outside, extra cheesy texture consisting of a mixture of mozzarella and cream cheese 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 they become even more crispy in the oven.
It’s like pizza but more assertive, like schnitzel but more different. Here is one of my favorite recipes, vegetarian schnitzel with all the details below.
Vegetarian Schnitzel (1 Serving)
Net Carb: 70g
Total Fat: 34g
Eggplant (1 large)
Eggs (2 eggs)
Mozzarella (2 thick slices)
Cream cheese (1 tbsp)
White cheddar cheese (2 tbsp)
Fresh parsley (1/2 cup chopped)
Garlic (2 cloves)
Tomato paste (1 tbsp)
Water (1/2 cup)
All-purpose flour and breadcrumbs (for dipping before frying)
Recipe – 10min prep / 15min cooking time
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 here is that the eggplants are quite soft and tender after roasting.
Wash the eggplant, and poke a few holes in it with a toothpick or fork.
Put it on the small chamber of your stove or on 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 to the egg.
Add finely chopped parsley and a little salt and mix.
If the eggplants became tender, take them from the stove.
Wash it but be careful because it may be hot.
Peel off the skins gently.
Cut off the branch with a knife.
Now cut the eggplant in half lengthwise.
Gently press the surface of the half eggplants with your hand and thin them a little.
Now open a pocket on the sides of the half eggplants with a knife.
So that the mozzarella should fit 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 put 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 bread crumbs.
Put a generous amount of sunflower oil in a deep frying pan and heat it.
Then fry the cheesy schnitzels in plenty of oil.
Preheat your oven while 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.
Tip: The most ideal spices for this sauce are paprika and black pepper, but you can also add your favorite spices at this stage.
Then lay parchment paper on a baking tray.
Place the fried schnitzels on 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!
Best Side Dish of Vegetarian Schnitzel
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.
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