Eggplant schnitzel


Preparation 20 mins | Cooking 10 mins | Serves 4

1/3 cup plain flour
2 free-range eggs, lightly beaten
2 cups panko breadcrumbs
1/3 cup grated parmesan
2 plump (about 400g each) eggplants, trimmed and cut lengthways
into 1cm thick slices
Olive or canola oil, for shallow frying
Kewpie mayonnaise, mixed salad and lemon wedges, to serve

Step 1: Place flour into a shallow bowl. Whisk eggs in a shallow bowl. Combine breadcrumbs and parmesan in another shallow bowl.

Step 2: Dip eggplant into flour, then egg and coat in breadcrumb mixture, pressing breadcrumbs into eggplant.

Step 3: Heat 1cm oil in a large frying pan over medium heat. Fry eggplant, in batches, for 3-4 minutes on each side until golden. Drain on paper towel.

Step 4: Arrange eggplant schnitzels on a serving plate. Drizzle with mayonnaise and serve with a mixed salad and lemon wedges.