As I stood in my kitchen, aromas swirling around me, I couldn’t help but marvel at the versatility of eggplants. This Vegan Eggplant Schnitzel with Cornflake Coating is my go-to recipe for transforming this humble vegetable into a crispy delight that even the most devoted meat-eaters can’t resist. It’s not just a meal; it’s a comforting hug on a plate! One of the best parts of this schnitzel is its satisfying crunch, thanks to the cornflake coating, and it’s quick to prepare, making it a weeknight winner. Serve it atop a vibrant tomato sauce for a brilliant burst of flavor and a zesty finish with fresh lemon wedges. Are you ready to dive into a vegan dish that’s about to become your new favorite comfort food?
Why is Vegan Eggplant Schnitzel Amazing?
Crispy outside and tender inside, this Vegan Eggplant Schnitzel will make your taste buds dance with delight! Quick and easy to prepare, it’s a weeknight meal solution that doesn’t skimp on flavor. Versatile and perfect for experimenting, swap eggplant for zucchini or even mushrooms for a delightful twist. Serve it over zesty tomato sauce, just like in my delicious Caesar Chicken Schnitzel for added richness. Plus, it’s a crowd-pleaser, sure to impress both vegans and meat-lovers alike!
Vegan Eggplant Schnitzel Ingredients
• Discover how simple ingredients create a crispy vegan delight!
For the Schnitzel
- Eggplants – The star of the show, offering a rich, buttery flavor when roasted.
- Spelt Flour – Essential for coating; you can substitute with regular wheat flour if preferred.
- Chickpea Flour – A gluten-free alternative that adds protein and helps bind the mixture.
- Soy Milk – Provides moisture and helps the coating stick; oat milk works well here too.
- Kala Namak (Black Salt) – Gives a unique savory flavor; regular table salt can be used instead.
- Cornflakes – Ensures a crunchy exterior; consider gluten-free cornflakes if needed.
For the Sauce
- Cherry Tomatoes – The base of your bright and fresh sauce; use ripe ones for the best taste.
- Garlic – Adds depth and enhances the savory notes in your sauce.
- Sun-Dried Tomatoes – Introduces a sweet, tangy dimension to the sauce.
- Olive Oil – A flavorful fat for cooking; substitute with vegetable oil if desired.
- Salt & Pepper – Essential seasonings that elevate your dish to perfection.
For Garnish
- Lemon – Provides a refreshing brightness and balances the richness of the schnitzel.
Each ingredient plays a vital role in crafting the perfect Vegan Eggplant Schnitzel, ensuring every bite is as delicious as it is wholesome!
Step‑by‑Step Instructions for Vegan Eggplant Schnitzel
Step 1: Preheat and Roast the Eggplants
Begin by preheating your oven to 210°C (410°F). Slice the eggplants in half and place them cut side down on a parchment-lined baking sheet. Roast for 45–60 minutes, until they appear dark and shriveled. This step is crucial for achieving the perfect texture—soft and tender inside, waiting to be transformed into Vegan Eggplant Schnitzel.
Step 2: Prepare the Coating Mixture
While the eggplants are roasting, prepare the coating for your schnitzel. In a shallow dish, mix together spelt flour, chickpea flour, soy milk, and kala namak until smooth. You want a batter that clings but isn’t too thick. This mixture will create a delicious base for the crunchy cornflake layer, so make sure it’s well-combined and ready for dipping.
Step 3: Crush the Cornflakes
Next, take a cup of cornflakes and crush them into smaller pieces for a satisfying crunch. Place the crushed cornflakes in a separate dish. This will serve as the final coating for your Vegan Eggplant Schnitzel, lending it that coveted crisp and crunch that makes schnitzel so delightful!
Step 4: Mash the Roasted Eggplants
Once the eggplants have cooled down, carefully peel off the skin and place the flesh in a bowl. Mash the roasted eggplant until smooth and creamy. This step is essential for creating a gourmet filling that will embody the flavors of your schnitzel. The smooth texture is what makes this Vegan Eggplant Schnitzel so irresistible.
Step 5: Coat the Eggplants
Now it’s time to assemble your schnitzel! Begin by taking a spoonful of the mashed eggplant and dip it into the coating mixture, ensuring it’s thoroughly covered. Then, roll it in the crushed cornflakes, pressing gently so they stick well. Repeat this process until all the mashed eggplant mixture is transformed into crispy, coated patties.
Step 6: Sauté the Tomato Sauce
Prepare the vibrant sauce to accompany your schnitzel by halving the cherry tomatoes and slicing garlic. Heat 1 teaspoon of olive oil in a skillet over medium heat, then sauté the tomatoes, garlic, and chopped sun-dried tomatoes for about 6–8 minutes. Season with salt and pepper as you cook, allowing the flavors to meld beautifully.
Step 7: Fry the Schnitzels
In a large frying pan, heat the remaining olive oil over medium heat. Carefully place your breaded eggplant schnitzels in the hot oil and fry for 4–5 minutes on each side or until golden brown and crispy. Watch them closely, as the vibrant golden color is the perfect indicator of their doneness and the delicious crunch you crave.
Step 8: Serve and Garnish
Finally, serve your Vegan Eggplant Schnitzels atop a generous spoonful of the sautéed tomato sauce for a flavorful base. Garnish with fresh lemon wedges, allowing you and your guests to squeeze a splash of brightness over the dish. Each bite of your crispy Vegan Eggplant Schnitzel will be a delightful combination of textures and flavors!
Expert Tips for Vegan Eggplant Schnitzel
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Double-Dip Delight: For extra crispiness, don’t hesitate to double-dip the eggplant mash in both the coating and crushed cornflakes. This technique ensures a satisfying crunch on each bite!
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Season to Taste: Always adjust the seasoning in your coating and sauce to suit your palate. A touch of red pepper flakes can add a lovely warmth to your Vegan Eggplant Schnitzel.
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Roast Thoroughly: To achieve the best texture, ensure your eggplants are fully roasted until dark and shrunken. This step guarantees they will be tender and easy to mash.
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Keep it Fresh: Use fresh cherry tomatoes for the sauce to enhance the overall flavor of your dish. Their sweetness complements the savory notes perfectly!
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Experiment with Veggies: Feel free to swap out the eggplant for zucchini or portobello mushrooms for a delicious twist. Just remember, each vegetable will have its unique cooking time!
Make Ahead Options
These Vegan Eggplant Schnitzels are a fantastic choice for meal prep! You can roast the eggplants and prepare the coating mixture up to 24 hours in advance, storing them separately in the refrigerator to maintain their texture. Simply mash the roasted eggplants and mix with the coating ingredients, then refrigerate until you’re ready to assemble. You can also crush the cornflakes ahead of time and keep them in an airtight container for extra crunch. When you’re ready to serve, just coat the mashed eggplant in cornflakes and fry them for 4–5 minutes on each side until golden brown. This way, you’ll have a quick, flavorful meal waiting for you with minimal effort!
How to Store and Freeze Vegan Eggplant Schnitzel
- Fridge: Store leftover Vegan Eggplant Schnitzel in an airtight container; it will stay fresh for up to 3 days. Reheat in a skillet for best results, restoring that crispy texture.
- Freezer: For longer storage, freeze the coated schnitzels before frying. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.
- Reheating: When ready to enjoy, reheat directly from the freezer by baking in a preheated oven at 200°C (400°F) for about 15-20 minutes, until heated through and crispy.
- Avoiding Sogginess: If you have leftover sauce, store it separately to prevent the schnitzels from becoming soggy. Enjoy them fresh for the best experience!
Vegan Eggplant Schnitzel Variations
Feel free to experiment and customize this recipe to create your own family favorites that burst with flavor!
- Zucchini Twist: Swap eggplant for sliced zucchini for a lighter, fresh take on schnitzel. Its delicate flavor complements the cornflake crunch beautifully.
- Mushroom Marvel: Try portobello mushrooms instead of eggplant; their meatiness adds a hearty bite. You won’t miss the meat at all!
- Herb-Infused: Mix dried herbs like oregano, basil, or thyme into the cornflake coating for an aromatic explosion with every bite, reminiscent of warm, sun-drenched summers.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the coating mix for those who crave a little heat alongside that crispy goodness.
- Gluten-Free Delight: Use a gluten-free all-purpose flour in place of spelt flour, and explore gluten-free cornflakes to keep the crunch without allergens.
- Savory Additions: Incorporate finely chopped spinach or kale into the eggplant mash for an extra boost of nutrients and color—plus, it’ll make the schnitzels more enticing!
- Bulk Up the Sauce: Add bell peppers or fresh herbs to the sautéed tomato sauce for an even heartier complement that brings out the vibrant flavors like in a delicious Caesar Chicken Schnitzel.
- Creamy Variation: For a rich twist, drizzle a cashew cream or tahini sauce over your schnitzel before serving—it adds creaminess and depth, making every bite unforgettable.
Each of these variations invites you to craft a schnitzel just the way you like it while keeping the joy of cooking at the heart of your meal!
What to Serve with Vegan Eggplant Schnitzel with Cornflake Coating
Elevate your dining experience by pairing this crispy delight with complementary sides and flavors that will spark joy and satisfy your taste buds.
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Crispy Salad: A refreshing mix of arugula, cucumber, and cherry tomatoes offers a crisp contrast to the hearty schnitzel, enhancing the overall meal.
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Creamy Mashed Potatoes: Their rich, velvety texture balances the crunch of the schnitzel, creating a comforting dish that feels like a warm hug.
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Tangy Coleslaw: The crunch of cabbage and the zing of vinegar in coleslaw cut through the rich flavors of the schnitzel, making each bite delightful.
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Roasted Vegetables: Seasonal veggies like carrots and bell peppers add sweetness and color to your plate, harmonizing beautifully with the dish.
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Garlic Bread: Slices of warm, buttery garlic bread provide a delicious side that’s perfect for soaking up any leftover tomato sauce.
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Herbed Quinoa: This fluffy grain salad adds a light, nutty flavor and a welcome protein boost, making it a nutritious addition to your meal.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio complements the flavors of the schnitzel, enhancing your dining experience.
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Fresh Lemonade: Bright and refreshing, homemade lemonade offers a perfect balance of sweetness and acidity to cleanse the palate between bites.
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Chocolate Avocado Mousse: For dessert, indulge in a rich yet healthy chocolate mousse that’s creamy with a hint of sweetness, providing a harmonious ending to your meal.
Vegan Eggplant Schnitzel Recipe FAQs
How do I select the best eggplants for this recipe?
Absolutely, choosing the right eggplant is essential! Look for firm, glossy eggplants without dark spots or blemishes. Smaller eggplants are generally sweeter and less bitter, making them ideal for schnitzel. A good rule of thumb is to choose eggplants that feel heavy for their size; this indicates they are fresh and packed with flavor.
How should I store leftover Vegan Eggplant Schnitzel?
To keep your schnitzel fresh, store leftovers in an airtight container in the refrigerator. They can last up to 3 days. When you’re ready to reheat, pop them back into a skillet over medium heat for a few minutes, allowing them to regain their wonderful crunch!
Can I freeze Vegan Eggplant Schnitzel? How?
Definitely! If you want to freeze your schnitzels, it’s best to do so before frying. After coating, place the schnitzels in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag, where they can last up to 2 months. When you’re ready to enjoy, bake them directly from the freezer at 200°C (400°F) for 15-20 minutes until crispy and heated through.
What should I do if my schnitzel coating isn’t sticking?
If you find the coating isn’t adhering properly, it could be because the eggplant was not cooled sufficiently before coating. Make sure to let the roasted eggplant cool down before mashing and coating. Additionally, double-dipping in the batter can help the cornflake coating stick better, resulting in that desired crunch!
Is this recipe suitable for those with gluten allergies?
Very much so! To make this Vegan Eggplant Schnitzel gluten-free, use gluten-free spelt flour and ensure your cornflakes are certified gluten-free. The chickpea flour works perfectly as a gluten-free binding agent, adding nutrition and maintaining that delightful texture. Enjoy this comfort food without worries!
Crispy Vegan Eggplant Schnitzel You'll Crave Again and Again
Ingredients
Equipment
Method
- Preheat your oven to 210°C (410°F). Slice the eggplants in half and place them cut side down on a parchment-lined baking sheet. Roast for 45–60 minutes, until dark and shriveled.
- While the eggplants are roasting, mix together spelt flour, chickpea flour, soy milk, and kala namak in a shallow dish until smooth.
- Crush a cup of cornflakes into smaller pieces and place them in a separate dish for coating.
- Once the eggplants have cooled, peel off the skin and mash the flesh until smooth and creamy.
- Take a spoonful of the mashed eggplant, dip it into the coating mixture, then roll it in the crushed cornflakes.
- For the sauce, halve the cherry tomatoes and slice garlic. Heat olive oil in a skillet and sauté tomatoes, garlic, and chopped sun-dried tomatoes for 6–8 minutes.
- In a large frying pan, heat the remaining olive oil. Fry the breaded eggplant schnitzels for 4–5 minutes on each side until golden brown and crispy.
- Serve the schnitzels atop sautéed tomato sauce and garnish with lemon wedges.