Vegetarian Aubergine Schnitzel Recipe

A Vegetarian Eggplant / Aubergine Schnitzel Recipe that's most elegant and easy to make. Serve with a creamy mushroom sauce and rice for a delicious, almost gourmet meal.

Got a craving for schnitzel? Of course you do! This easy dish is made with eggplant (aubergine) and a breadcrumb coating with mustard. Serve traditionally with a slice of lemon for an elegant look and taste. 

Vegetarian Aubergine Schnitzel With Mushroom Sauce and Rice.

This is an easy recipe. Just prep the ingredients, dunk the aubergine slices in the three coatings, and fry in the frying pan.

Yes, they do need butter or oil for frying, and absorbs quite a bit. Well, this is schnitzel after all! Put the aubergine schnitzels on kitchen paper after frying for removing some of the fat.

Instead of serving the schnitzel with a greasy remoulade sauce and fried potatoes (like typically done in Europe) serve with a simple mushroom sauce and boiled mashed potatoes or rice. Much healthier, and much, much, much tastier. Enjoy!

Tip: In case you get any leftovers, you can layer the eggplant slices with cheese and marinara sauce, and bake in the oven until bubbly. Instant "Eggplant Parmigiana" without the Parmesan. Really tasty too!

Make it Vegan

For a vegan version, simply change the cream to your favorite vegan alternative, and the milk to a vegan milk alternative.

Aubergine Schnitzel Recipe

Here's What You Need

  • 2 large aubergines / eggplants, washed and sliced lengthwise in 1/3 inch slices.
  • 1 cup double cream (or vegan alternative)
  • 1 Tbsp Dijon or other mustard
  • 2 tsp Italian seasoning
  • 1/2 cup flour (any kind you like)
  • 1 cup breadcrumbs
  • Butter or oil for frying
  • lemon slices for decorating.

Here's What You Do

  1. Wash and slice the aubergine lengthwise in 1/3 inch slices.
  2. Take 3 deep plates and add flour in one, breadcrumbs in the other, mix together double cream, mustard and Italian seasoning in the third.
  3. Dip and coat each aubergine slice in first the flour, then in the cream-mustard-herb mix, and finally in the breadcrumbs
  4. Fry in butter or olive oil on medium (-low) heat for 5 min on each side. Lower the heat if needed, you don't want the aubergines to get burned, but golden brown.
  5. Place on a piece of kitchen paper to absorb any excess fat.

Serve With

Serve with rice or mashed potatoes.

A vegetarian schnitzel also tastes great with a chunky, simple mushroom sauce:

  • Fry quartered or slices white button mushrooms in a little oil or butter.
  • Then sprinkle 1-2 Tbsp flour over, and stir and coat the mushrooms.
  • Gradually stir in milk or milk substitute, about 1-1 1/2 cup.
  • Add 1 tsp soy sauce or Tamari and a little black pepper.
  • Bring to a slow boil while stirring and then turn off the heat. Stir before serving.


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