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Eggplant schnitzel with basil sauce

Eggplant schnitzel with basil sauce


2 large eggplants

approx. 120 g vegan egg substitute

100 g breadcrumbs

2 tablespoons vegan hard cheese substitute

2 tablespoons chopped parsley

1 bunch of basil

1 clove of garlic

2 tablespoons lemon juice

100 ml olive oil

2 - 3 tablespoons flour




2 deep plates

Pure blender

Kitchen paper

large pan


First, the aubergines are washed, cleaned and cut into slices about 1/2 cm thick. Then salt the slices, put them in a bowl, pour water over them and let them steep in the water for about 10 minutes. Mix the egg substitute according to the instructions on the package and pour it into a deep plate. Mix the breadcrumbs, the cheese substitute and the chopped parsley well in another bowl and also place them in a second deep plate.

Now wash the basil, shake it dry and peel off the leaves. Peel the garlic. Now finely puree the garlic, basil leaves, lemon juice, 1 to 2 tablespoons of cold water and 3 to 4 tablespoons of olive oil in another bowl and season generously with salt and pepper. The basil sauce is ready.

Finally, pat the eggplant slices dry with a kitchen paper towel and season with pepper. Then bread it first in the flour, then in the egg substitute and then in the breadcrumbs. Heat the remaining oil in batches in a large coated pan and fry the aubergines in batches for 2 to 3 minutes per side until golden brown. Drain on kitchen paper and sprinkle with a little salt.

Serve the golden brown fried eggplant schnitzels with basil sauce.

Enjoy your meal!!!

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