Eggplant Schnitzel is The Perfect Dinner Option

Eggplant schnitzel
Image via Peteer/Depositphotos

Looking for a vegetarian dinner option that’s just as satisfying as meat? Why not transform the humble eggplant into a delicious schnitzel! This vegetarian twist on the traditional schnitzel is easy to make and can rival any meat-based counterpart. 


  • 2 medium-sized eggplants
  • Oil for frying
  • 1 teaspoon of salt
  • Flour for coating (about 1 cup)
  • Liquid from 1 tin of chickpeas (aquafaba)
  • Breadcrumbs for coating (about 2 cups)
  • 1 lemon, cut into wedges


  1. Preheat your oven to 220°C
  2. Prick the eggplants all over with a fork.  Lightly rub with oil and place on a baking tray. Bake for 25-40 minutes, or until the skin is very dark and the inside is soft.
  3. After baking, transfer the eggplants to a bowl. Cover with a plate and leave them to steam for 5-10 minutes.
  4. Once cooled, peel the skin off the eggplants. Carefully flatten the eggplants with a fork. Season with salt.
  5. Coat each eggplant first in flour, then dip into the aquafaba, and coat evenly with breadcrumbs.
  6. Heat oil in a frying pan. Fry the eggplant schnitzels on both sides until they are crispy and golden brown (2-3 minutes).
  7. Serve with fresh lemon wedges for squeezing over the top.