The Ultimate Plant-Based Aubergine Schnitzel

The Ultimate Plant-Based Aubergine Schnitzel

Yield: 2

Discover the ultimate plant-based aubergine schnitzel—thin slices of aubergine, crisply crumbed and pan-goldened, with a tender centre and a bright squeeze of lemon. Comfort food made lighter, quicker, and wonderfully meat-free.

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Ingredients

• 1 large aubergine
• frying oil

Egg replacement

• 1/4 cup all-purpose flour
• 1/2 cup water
• 1/2 tsp paprika powder
• 1/2 tsp Himalayan salt

Breading

• 1/3 cup breadcrumbs
• 1/2 tsp Himalayan salt
• 1/2 tsp paprika powder
• 1 tsp crushed pumpkin seeds
• 1 tsp sesame seeds

Instructions

1. Wash the aubergine. And cut it in 7/8 slices (about 1/3 inch).
2. In a large pan, heat some oil and add the aubergine slices. Let them cook for about 10 minutes, turning them halfway. Then drain, place them on kitchen towels to remove excess oil, and set aside to cool off.
3. In a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.
4. In another bowl, combine the ingredients for the breading.
5. When the aubergine slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.
6. In a large pan, heat the frying oil (the bottom should be covered with oil) and add in the breaded Aubergine Schnitzel. Fry them on medium-high heat for about 5 minutes per side. They should be golden and crispy on both sides.
7. After frying, put them on a kitchen towel to remove excess oil and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 913mgCarbohydrates: 56gFiber: 10gSugar: 12gProtein: 7g

A brief history of schnitzel

Schnitzel is less a single dish and more a technique: thinly pounded slices, coated in crumbs, and fried until crisp. Its most famous incarnation, Wiener Schnitzel, is traditionally made from veal and closely associated with Vienna. However, breadcrumbed cutlets appear across Europe—think Milan’s cotoletta alla Milanese, German Schnitzel, and countless regional cousins. What unites them is texture: a crackling crust that gives way to something succulent inside. The plant-based take keeps the spirit—golden crumb and lemon finish—while swapping meat for vegetables that can hold their own under heat.

Why aubergine works so well

Aubergine is the quiet hero of meat-free cooking. Its spongy flesh absorbs flavour, its structure softens without collapsing, and its skin brings colour and light bitterness. Slice it lengthways for generous “cutlets” or into rounds for quicker frying. A brief salting draws out excess moisture and tempers any bitterness; patting dry improves browning and helps the coating cling. Once cooked, aubergine becomes silky, almost steak-like—ideal beneath a shattering crumb.

The flavour equation

Classic schnitzel relies on simple chemistry: starches and proteins in the coating brown via the Maillard reaction, creating toasty, nutty notes. In a plant-based version, you can easily replace eggs. Dust slices in seasoned flour, dip in egg replacement, then coat with breadcrumbs. Panko yields extra lift and crunch; homemade breadcrumbs deliver deeper flavour. A tiny pinch of salt in every layer—flour, crumb, and at the end—makes the aubergine sing. Add aromatics (garlic powder, smoked paprika, lemon zest, or finely chopped parsley) to the crumb to build character without overpowering.

Nutrition at a glance

Aubergine is naturally low in kilocalories and contributes fibre, which supports gut health and satiety. Its purple skin contains nasunin, an anthocyanin antioxidant, and the flesh contains chlorogenic acid, which has been studied for its potential antioxidant properties. You’ll also pick up potassium and small amounts of B vitamins. Frying increases energy density, but you can manage this by shallow-frying at the correct temperature (hot enough to seal quickly) or by oven-baking with a light brush of oil. Air-frying is another tidy route to crunch with less oil. Serve with a tangy salad or warm potatoes to keep the plate balanced.

Technique tips for a truly crisp result

• Slice & salt: 1–1.5 cm thick is the sweet spot. Salt for 15–20 minutes, then blot thoroughly.

• Three shallow bowls: seasoned flour → egg replacement → crumbs. Press the crumb firmly so it adheres.

• Hot pan, modest oil: a neutral oil with a high smoke point (rapeseed or sunflower) in a shallow layer. If the oil shimmers, you’re ready.

• Minimal fiddling: let each side brown before turning to avoid tearing the crust.

• Drain & rest: a wire rack beats kitchen paper for keeping the crust crisp.

Serving ideas

Keep it classical with lemon wedges and a simple potato salad dressed in dill and mustard. Or pair with a herby slaw and quick caper-parsley mayo (plant-based) for a briny counterpoint. Leftovers make a stellar schnitzel sandwich: thinly sliced, tucked into crusty bread with crunchy lettuce, pickles, and a swipe of mustard or garlicky yoghurt.

Fun facts to share

• In Austria, “Wiener Schnitzel” is protected terminology when made with veal; plant-based versions typically go by Gemüse-Schnitzel (vegetable schnitzel) or are named for the main ingredient.

• The name “schnitzel” comes from Schnitz, meaning “slice”; aubergine’s broad slices conveniently mimic the traditional cutlet shape.

• Breadcrumb choice changes everything: panko gives airy shards; semolina-enriched crumbs produce a more robust, biscuit-like crunch.

Make-ahead & storage

Crumb uncooked slices and chill on a tray for up to a day, or freeze individually, then bag. Cook from frozen, adding a minute or two per side. Once fried, keep warm on a rack in a low oven; avoid stacking to preserve that coveted crunch.