You won’t miss the meat in this Eggplant Schnitzel. Toasting the panko really does the trick to make this crunchy, tasty and crazy delicious.
This month we are lightening up our menu. Not that we eat of lot of fattening food, but we do eat GOOD food. And, I’m sure we’re like the rest of the world that indulged during the holiday season; holiday cookies, cakes, pies, parties with cheese trays, stuff mushrooms, and wine. LOTS of wine. The holidays are all about feeding your senses and your inner fat chick. Well, unless you’re me and you’ve let her out. *snort*
So, this month, we are getting back on track, cooking up some healthier options of our faves, and realigning ourselves to eating for need instead of just eating because it’s there. Last week’s recipes offered up some tasty vittles get us all back on track. From spaghetti with meatball pearls to pulled pork tacos to egg drop soup, we covered several bases of basic food cravings. And this week we’re serving up some of my schnitzel, some fish and chips, and some potato soup. You’re not going to want to miss this month’s recipes for weekday suppers!!
I didn’t really binge this holiday season. I may have gained one pound since December 1. And you know why? The lack of homemade foods at these parties. Honestly. While I can’t REALLY complain because I didn’t bring anything to offer up, but if I see another blister pack of cupcakes I may just write off all work parties. Another generic tray of chips and salsa? Cheese and crackers? Ugh.
While I realize that homemade foods take more time and preparation, but they’re so much more flavorful and tasty AND they’re better for you!! You can throw something in a slow cooker and bring it in with some buns or tortillas. Or make a delicious dip and bring in some whole grain crackers. Okay. *taking notes for NEXT holiday season*
But this? This Eggplant Schnitzel is perfect to start you off right for 2015! It has delicious flavor, crunch, and tastes amazing. I’m not kidding. The crunch alone makes it worth it to whip up a batch of this deliciousness. Once you add in typical German fare like red cabbage and buttered noodles, I don’t think you’re going to say, “Where’s the beef?” in this schnitzel.
I was honestly skeptical that S would enjoy it as much as I did, but he did eat three pieces, I think. You may want to double the recipe just in case you enjoy it as much as he did. You could also double it and take the remainder to make eggplant Parmesan. That’s next on the list of items to make with these baked eggplant “cutlets.”
I know, it looks like A LOT of food, but it’s a small plate. More like a luncheon or salad plate. That’s a trick I use to make myself feel like I’ve eaten plenty, but get just enough to fuel my body. The regular dinner plates in our pattern are HUGE! So, I use the smaller plate to dish up my meal and I eat less. I know this is one of the reasons I didn’t over eat too much this holiday season. There are many tricks and tips to keep from over indulging throughout the year and lose some of the weight gain from the holidays.
I don’t know about you, but I LOVE me some sautéed noodles and cabbage. I honestly think I could eat my weight in buttered noodles. Since this is butter substitute, I could eat a plate of those for dinner, be happy, and not worry about the calories or fat. We actually used to do that when I was growing up. When Dad was out of town on travel, we got to eat what Mom wanted for dinner. She would make us hot dogs, popcorn, buttered noodles, things like that.
And who can blame me, honestly? Just look at that plate!! Even a famous meat eater wouldn’t mind the missing protein. The eggplant is as hearty as a meat cutlet. Then you add in the colors with the cabbage, the flavors when the paprika, and the textures with the crunchy crust and it’s a delicious meal that your scale and YOU are going to love. It all comes together like a New Year’s Eve party in your mouth to make you WANT to eat healthier the WHOLE year and not just January.
You won't miss the meat in this Eggplant Schnitzel. Toasting the panko really does the trick to make this crunchy, tasty and crazy delicious.
- 2 large eggplants, about 2 pounds, thickly sliced
- 2 cups panko bread crumbs
- 1/2 cup flour
- 1 cup egg substitute (or 4 large eggs lightly beaten)
- 3 tablespoons sweet paprika, divided
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 teaspoons extra virgin olive oil
- 1 cup fat free half and half
- 1 1/2 tablespoons all-purpose flour
- dash of nutmeg
- Preheat oven to 400.
- Place the panko on a baking sheet and lightly toast in the oven about 5 to 7 minutes or until slightly golden. Remove from heat and cool to room temperature. Place the flour, egg substitute (or eggs), and toasted panko in three, separate shallow dishes. Add 1 1/2 teaspoons paprika to the flour and the panko. Stir to combine. Add the garlic salt, pepper, garlic powder, and onion powder to the flour and stir well to combine.
- Heat a large skillet coated with cooking spray over medium heat. Add 2 teaspoons extra virgin olive oil and swirl to coat.
- Dredge one slice of eggplant in the flour, then eggs, then panko mixture and plate in the skillet. Repeat with enough eggplant to fill the skillet; about 4 to 6 slices depending on how the eggplant was sliced. Cook until golden brown; 4 to 5 minutes on each side.
- Remove from heat and place on a baking sheet topped with an oven safe wire rack. Place on the oven and bake 15 minutes. Repeat with procedure with remaining eggplant slices.
- While the eggplant are cooking, combine the half and half, 1 1/2 tablespoons flour, remaining paprika, and nutmeg in a small saucepan. Bring to a boil and simmer until thickened. Season with salt and pepper to taste.
- Once the eggplant are finished cooking, arrange on a plate and drizzle with the paprika sauce. Serve with sauteed purple cabbage and hot, buttered, egg noodles.