These Eggplant Schnitzels with Homemade Tomato Sauce are a delightful vegetarian dish that’s crispy on the outside, tender on the inside, and bursting with flavor. The schnitzels are paired with a rich, herb-infused tomato sauce that complements the savory eggplant patties beautifully. Perfect for a main course or as a flavorful addition to a meal, this dish is both comforting and satisfying!
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Schnitzels:
- Eggplant: 1 large, peeled and chopped
- Onion: 1 medium, finely chopped
- Olive oil: 2 tbsp
- Garlic: 2 cloves, minced
- Breadcrumbs: 1 cup (100 g)
- Salt: To taste
- Black pepper: To taste
- Parsley: 2 tbsp, chopped
- Parmesan cheese: 100 g (3.5 oz), grated
For the Tomato Sauce:
- Onion: 1 medium, finely chopped
- Olive oil: 2 tbsp
- Garlic: 2 cloves, minced
- Tomato paste: 2 tsp
- Canned chopped tomatoes: 1 can (400 g / 14 oz)
- Basil: 1 tbsp, chopped (or 1 tsp dried basil)
- Italian herbs: 1 tsp
- Olive oil: 2 tbsp
- Salt: To taste
- Black pepper: To taste
Directions
Prepare the Schnitzels:
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté until softened.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Add the chopped eggplant and cook, stirring occasionally, until browned and tender, about 10–12 minutes.
- Transfer the cooked eggplant mixture to a blender or food processor and grind until smooth.
- In a mixing bowl, combine the eggplant puree, breadcrumbs, salt, black pepper, parsley, and Parmesan cheese. Mix thoroughly.
- Cover the mixture and refrigerate for 20–30 minutes to firm up.
Prepare the Tomato Sauce:
- Heat olive oil in a saucepan over medium heat.
- Sauté the chopped onion until translucent, about 3–4 minutes.
- Add minced garlic and cook until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add the canned chopped tomatoes, basil, Italian herbs, salt, and black pepper.
- Simmer the sauce for 5–7 minutes, stirring occasionally, until slightly thickened.
- Set aside.
Cook the Schnitzels:
- Remove the eggplant mixture from the refrigerator and form it into patties with your hands.
- Heat olive oil in a skillet over medium heat.
- Fry the schnitzels for about 4 minutes on each side until golden brown and crispy.
Serve:
- Serve the schnitzels hot with the homemade tomato sauce on the side or spooned over the top.
- Garnish with additional parsley or grated Parmesan, if desired.
Serving Suggestions
- Pair with a side of pasta or mashed potatoes for a hearty meal.
- Serve alongside a fresh green salad or roasted vegetables for a balanced dish.
Cooking Tips
- Squeeze out excess moisture from the eggplant after cooking for firmer schnitzels.
- Use panko breadcrumbs for extra crunch.
- Double the tomato sauce recipe and freeze leftovers for later use.
Nutritional Benefits
- Eggplant: Rich in fiber, vitamins, and antioxidants.
- Parmesan cheese: Adds calcium and protein.
- Tomatoes: Provide lycopene, a powerful antioxidant.
Dietary Information
- Vegetarian-friendly.
- Gluten-free if using gluten-free breadcrumbs.
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 12 g
- Fat: 18 g
- Carbohydrates: 26 g
- Fiber: 5 g
Storage
- Store leftover schnitzels in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven to maintain crispiness.
- Tomato sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
Why You’ll Love This Recipe
- Crispy, cheesy schnitzels paired with a rich, aromatic tomato sauce.
- Easy to prepare with simple ingredients.
- Perfect for vegetarians or as a meat-free dinner option.
- Great for meal prep, as both the schnitzels and sauce can be made ahead.
Conclusion
Eggplant Schnitzels with Homemade Tomato Sauce is a delightful and wholesome dish that combines crispy textures with bold, savory flavors. Whether served as a main course or as part of a larger meal, it’s a recipe that will leave everyone asking for seconds. Try it today and enjoy a restaurant-quality dish right at home!
Frequently Asked Questions
- Can I bake the schnitzels instead of frying?
Yes, bake at 200°C (400°F) for 20–25 minutes, flipping halfway through. - What cheese can I use instead of Parmesan?
Pecorino Romano or a vegan Parmesan substitute works well. - Can I freeze the schnitzels?
Yes, freeze uncooked patties on a baking sheet, then transfer to a container. Cook from frozen when needed. - How do I make the sauce spicier?
Add red chili flakes or a dash of hot sauce to the tomato sauce. - Can I make this vegan?
Use nutritional yeast instead of Parmesan and a vegan cheese substitute. - What herbs work best for the sauce?
Fresh basil, oregano, or thyme are great options. - Can I use fresh tomatoes instead of canned?
Yes, peel and chop fresh tomatoes; simmer longer for a thicker sauce. - How do I prevent the schnitzels from falling apart?
Refrigerate the mixture before shaping and handle gently when frying. - What can I serve with these schnitzels?
Serve with pasta, rice, or a side of roasted vegetables. - Can I add other vegetables to the schnitzels?
Yes, grated zucchini or carrots make great additions to the mix.