Eosinophilic Esophagitis Friendly Vegan Eggplant Schnitzel
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Learn more →Ingredients
4 servings
For the schnitzel
- 1 large eggplant (about 1 ¼ lb), cut crosswise into ½-inch rounds
- 1 tsp kosher salt, plus more for seasoning
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¾ cup plain plant-based milk
- 1 tbsp dijon mustard
- 1 ½ cups plain breadcrumbs
- ½ tsp smoked paprika
- ½ cup neutral oil (such as canola or sunflower), plus more as needed
For serving
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Arrange the eggplant rounds in a single layer on a wire rack set over a baking sheet. Sprinkle both sides evenly with 1 tsp kosher salt and let stand for 20 minutes, until beads of moisture appear on the surface. Pat the rounds thoroughly dry with paper towels.
- 2
Set up a three-bowl dredging station: in the first shallow bowl, whisk together the flour, garlic powder, onion powder, and black pepper. In the second bowl, whisk together the plant-based milk and Dijon mustard until smooth. In the third bowl, combine the breadcrumbs and smoked paprika.
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