Best Eggplant Aubergine And Portabella Schnitzel Recipes

Eggplant Schnitzel and Roasted Peppers image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 large firm eggplant
Salt
2 lemons, 1 juiced and 1 cut into wedges
2 tablespoons white wine or cider vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, plus some for drizzling
Black pepper
3 large field or bell red peppers
3 tablespoons capers
1 tablespoon chopped fresh thyme
1 large clove garlic, finely chopped
1 1/2 cups breadcrumbs
1 teaspoon granulated garlic
1 teaspoon granulated onion
About 1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley
Oil, for shallow frying

Steps:

Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick. Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally.
In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon. Whisk in 3 tablespoons olive oil, and season the dressing with pepper. Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight.
Char the peppers evenly over a flame or under the broiler to blacken the skins all over. Cover and cool to handle. Wipe off the skins, seed and slice the peppers into long strips. Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper.
In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg. Mix in the grated parm and parsley. Remove the eggplant and press to coat in breadcrumbs.
Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat. Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side. Serve with the lemon wedges and side of peppers.
Get Rachael's shopping list for this episode's recipes here.

Baked Eggplant With Portabellas and Tomato Sauce (Vegetarian) image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h50m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 large eggplant (peeled and sliced into 1/4-inch slices)
2 -4 tablespoons olive oil
salt and black pepper
2 onions, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
2 teaspoons italian seasoning (or to taste)
2 -4 teaspoons dried chili pepper flakes
portabella mushroom, coarsley chopped (or use white mushrooms, sliced)
2 (8 ounce) cans tomato sauce (can use less tomato sauce if desired, Hunt's is the best for this!)
3 cups mozzarella cheese, divided (or to taste)
1/3 cup grated parmesan cheese (or to taste)

Steps:

Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
Set oven to broiler heat.
Grease a large baking sheet.
Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
Spread HALF the mushroom mixture on the bottom of the dish.
Arrange HALF the eggplant slices over the mushroom mixture.
Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
Cover and bake in a 375 degree oven for about 1 hour.
Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
Return to oven uncovered for another 5-6 minutes or until the cheese melts.
Let stand about 10-15 minutes before serving.
Delicious!

Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large eggs, beaten, at room temperature
2 cups panko breadcrumbs
Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
Four 4-inch diameter portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil, for drizzling, optional
Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
3/4 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
8 ounces gruyere cheese, shredded
2 cups arugula

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

Eggplant (Aubergine) and Portabella Schnitzel image

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup low-fat milk
1 large egg
2 cups dried Italian seasoned breadcrumbs
8 large portabella mushrooms, stemmed
2 medium eggplants, sliced into 1/2-inch rounds
cooking spray, for coating vegetables (or olive oil)
3 tablespoons butter
3 tablespoons extra virgin olive oil
3 teaspoons capers
3 tablespoons lemon juice
3 tablespoons parsley, chopped
lemon slice (to garnish)
parsley sprig (to garnish)

Steps:

Preheat the oven to 350°F Coat baking sheet with cooking spray.
To Make the Schnitzel:.
Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
To make Lemon Caper Sauce:.
Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!