Easy Eggplant Schnitzel
Prep time 45 minutes
1 eggplant
2 T olive oil
1 8-oz jar pesto (or make your own)
1 8-oz jar roasted red peppers
2 tomatoes, sliced thinly
3/4 cup panko breadcrumbs
Preheat oven to 325. Slice eggplant into 1/4-in lengthwise slices. Brush (at my house this involves fingers) with oil and grill (or fry) 2 minutes per side. Rub oil on bottom of 8 x 8 square baking dish. Place 2 eggplant slices on bottom. Top each slice with 2 tablespoons pesto. Next place a strip of red pepper, then 2 tomato slices. Repeat layer with eggplant, pesto, red pepper, and tomato slices. Continue until you run out of ingredients. End with eggplant layer. Sprinkle breadcrumbs on top. Bake 30 minutes or until panko is crispy. Cut each eggplant stack in half to serve. Serves 4
I would kill for eggplant. (Hyperbole, of course.) But I just love eggplant, after hating it as a child, when it was prepared with milk and crackers. I particularly like baba canoush, but so far, I am the only person in my sphere who does.
But I keep trying, so thank you for this recipe. Haven’t tried it. yet.