Eggplant Schnitzel -

Schnitzel is a staple which was made popular in many Central European countries; it is usually from a slice of meat coated in bread crumbs. In this vegan version, thick slices of creamy eggplant are used for the center and coated in panko bread crumbs for a delightful outer crisp! Serve with a warm marinara sauce or a side salad if desired.

Add Favorite
  • Rating:   5
  • Prep.:  20 min
  • Serves: 4
  • Cook Time:  50min


  • 1 Medium Eggplant, cut into ½ inch rounds horizontally
  • 2 Tbsp. Dijon Mustard
  • 2 Cloves Garlic, peeled and minced
  • 1/4 Cup Water
  • 2 cups Panko Bread Crumbs
  • 1 Tsp. Fresh Thyme Leaves (Optional)
  • Salt and Pepper to taste
  • 2 Tbsp. Vegetable oil


  1. Line a large baking sheet with parchment paper and drizzle with 1 tbsp. of the oil. Set aside.
  2. Preheat oven to 375 F (190 C).
  3. Prepare 2 large plates or bowls. In the first one, combine the Dijon with the garlic and water and whisk with a fork until well combined. In the second plate, combine the panko with the thyme leaves and a large pinch of each salt and pepper.
  4. Dip the eggplant slices one by one into the Dijon mix, making sure to coat well on both sides. Immediately place in the panko mixture which should stick to the Dijon. Make sure to coat both sides well with the panko mix.
  5. Place in a single layer on your parchment lined baking sheet and bake at 375 for 25 minutes per side. Serve with marinara sauce if desired.


Get Organized