Auberginen-Schnitzel

Description

The eggplant schnitzel is not a traditional German dish, but rather a modern plant-based alternative to schnitzel that gained popularity in Germany between about 2010 and 2015 as vegetarianism and veganism became more…

1. 1

   Wash 2 large eggplants (about 800 g total), remove the stems, and cut them into 1-cm-thick slices. Arrange the slices on a cutting board or colander, sprinkle both sides lightly with salt (about 1 tsp total), and let them sit for 30 minutes. During this time, the eggplants will release their juices and bitter compounds, and they will absorb less oil when fried.

   ⏱️ approx. 35 min

   💡 Tip: With young, small eggplants from the organic grocery store, salting is often no longer necessary because modern varieties contain very little bitterness. However, it’s still worth doing because of how much oil they absorb.

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2. 2

   Thoroughly pat the eggplant slices dry with paper towels until they are completely dry. Make sure to remove all the salt water that has seeped out—otherwise, the oil will splatter while frying and the breading won’t stick well.

   ⏱️ approx. 5 min

   💡 Tip: If you want to be extra thorough, briefly squeeze the slices between two layers of paper towels. They should feel slightly leathery on the outside.

3. 3

   Set out three shallow plates for the breading station. In the first plate, mix 100 g of flour with 1 tsp of sweet paprika and 1/2 tsp of garlic powder. In the second plate, place 2 beaten eggs (or, for the vegan version, 3 tbsp of soy cream mixed with 2 tbsp of mustard and 2 tbsp of water). In the third bowl, season 150 g of breadcrumbs or panko with salt and freshly ground black pepper.

   ⏱️ approx. 5 min

   💡 Tip: Panko creates a particularly crispy crust because the crumbs are coarser than standard breadcrumbs. If you prefer the classic German style, use standard breadcrumbs.

4. 4

   First, dip each eggplant slice in the seasoned flour and tap off any excess. Then dip it in the egg (or soy cream mixture) and let it drain well. Finally, roll it in the breadcrumbs and press the coating lightly with the palm of your hand to ensure it sticks well.

   ⏱️ approx. 10 min

   💡 Tip: Always use the same hand for each step of the breading process—one hand for the dry ingredients (flour and breadcrumbs), and one for the wet ingredients (egg). That way, nothing sticks, and the breading station stays clean.

5. 5

   Heat about 200 ml of vegetable oil (sunflower, canola, or peanut oil) in a large skillet over medium-high heat. The oil is hot enough when small bubbles form around a wooden spoon held in the oil (about 170 to 180 degrees).

   ⏱️ approx. 5 min

   💡 Tip: Olive oil isn't ideal for frying—it starts to smoke and burn more quickly. Canola or sunflower oil has a higher smoke point and a more neutral flavor.

6. 6

   Place the breaded eggplant slices in the pan in batches—not all at once, or the temperature will drop too much. Fry for 3 to 4 minutes on each side until golden brown. Turn them carefully with two forks so the breading stays intact.

   ⏱️ approx. 15 min

   💡 Tip: The slices should practically be swimming in oil—if there isn't enough oil in the pan, the breading will turn out greasy instead of crispy. Add more oil as needed.

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7. 7

   Let the cooked cutlets drain on paper towels to absorb any excess fat. Season with a little coarse sea salt while they’re still hot.

   ⏱️ approx. 2 min

   💡 Tip: If you're frying several cutlets in a row, you can keep the finished ones warm in the oven at 80 degrees on a rack. If you put them on a plate, they'll get soggy on the bottom.

8. 8

   Serve with lemon wedges, tomato sauce, or a yogurt-garlic dip. Classic side dishes include bulgur, couscous, roasted potatoes, or a Mediterranean salad with tomatoes, cucumber, and feta.

   ⏱️ approx. 3 min

   💡 Tip: For a completely vegan dish, replace the feta with nutritional yeast or vegan cashew cream.