nutritional information

Per Serving (1/2 Schnitzel with 1 Tbs. Aioli):

  • Calories: 452
  • Protein: 11 g
  • Total Fat: 30 g
  • Saturated Fat: 6 g
  • Carbohydrates: 37 g
  • Cholesterol: 62 mg
  • Sodium: 177 mg
  • Fiber: 5 g
  • Sugar: 8 g

Aubergine Schnitzel

Aubergine Schnitzel

Serves 8

Grilled eggplant (aubergine in British English) makes for a spectacular and satisfying entrée. This dish is a perennial menu favorite at The Gate and is great for entertaining because the schnitzels can be assembled ahead, then baked just before serving. Serve with couscous, bulgur, or potatoes and sautéed greens.
  • 3 cups fresh basil leaves
  • 2 Tbs. toasted pine nuts
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1½ Tbs. lemon juice
  • 2 large red bell peppers
  • 1½ cups panko breadcrumbs
  • 2 medium eggplants, each sliced lengthwise into 8 ¼-inch-thick pieces (discard 4 outside pieces with skin)
  • ¼ cup olive oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3 Roma tomatoes, blanched, peeled, and thinly sliced
  • 4 oz. grated smoked Cheddar
Lemon Aïoli
  • ⅔ cup soymilk
  • ⅓ cup lemon juice
  • 2 cloves garlic, minced (2 tsp.)
  • 1¼ cups vegetable oil
  • ½ tsp. salt

1. To make Pesto: Pulse basil, pine nuts, and garlic in blender or food processor until finely chopped. Add olive oil and lemon juice, and pulse until smooth. Season with salt and pepper, if desired, and set aside.

2. To make Schnitzel: Preheat oven to broil. Broil bell peppers on baking sheet 30 minutes, or until blackened all over, turning every 10 minutes. Cool, then peel. Seed each bell pepper, and cut into 4 strips.

3. Reduce oven heat to 325°F. Spread panko on baking sheet, and toast 7 to 8 minutes in oven, or until light brown. Cool, and transfer to plate.

4. Brush both sides of eggplant slices with olive oil. Heat grill pan over medium-high heat. Grill eggplant 2 minutes per side, working in batches. Transfer to plate to cool.

5. Line baking sheet with parchment paper. Whisk eggs in wide, shallow bowl. Spread flour on large plate.

6. To assemble Schnitzel: Place 4 grilled eggplant slices on parchment-lined baking sheet. Spread each with 2 Tbs. Pesto. Top each with 1 strip broiled bell pepper, 2 to 3 tomato slices, 2 Tbs. cheese, and a second eggplant slice, seasoning with salt and pepper, if desired, between layers. Repeat layering, ending with a third eggplant slice.

7. Coat each Schnitzel in flour, then beaten egg, then panko breadcrumbs, 
and return to prepared baking sheet. Bake 20 to 30 minutes, or until Schnitzels are golden brown and crispy.

8. To make Lemon Aïoli: Blend soymilk, lemon juice, and garlic in blender until combined. With motor running, blend in vegetable oil until mixture has the texture of mayonnaise. Season with salt, and add pepper, if desired.

9. Serve Schnitzel with Lemon Aïoli.

June 2014 p.63

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Agree with you both. Directions unclear and recipe fussy. Not only that but when you look at the photo - Yes food fluffers can be deceptive - it "looks" like each slice of eggplant has panko on both sides. I tried that and the schnitzel did go together more easily, toothpicked each stack together. Did eggplant and peppers on the BBQ - skipped roasting the panko - saved a few dishes.

Ann Zimmerman - 2014-08-19 18:45:40

Made it tonight. We really liked it. I agree - LOTS of steps, so read the recipe carefully and leave yourself plenty of time. In my opinion, a few things weren't as clear as they could have been: 1. Each eggplant should be cut into 6 slices (excluding the end pieces that you discard) to make sure you have the correct number to make your layers. 2. After assembly, the schnitzels bake at 325 degrees. Earlier in the recipe it calls for toasting the breadcrumbs at 325 (and doesn't say to change anything afterward). I just thought it would have been a little clearer to specifically say "Bake at 325 for 20-30 minutes". Assembling the whole things AND THEN coating with flour, egg, and then breadcrumbs was a little challenging to keep it all together. And it was messy.

Brian Cohen - 2014-07-18 00:50:20

This has 240829408 ingredients and just as many steps (or so it seemed) including blanching the tomatoes, toasting the pine nuts, roasting the peppers, grilling the eggplant, toasting the panko...all before you can even assemble your schnitzel. I dirtied two sinks full of dishes! And the result was only somewhat yummy. Next time I'll just fly to London and order this from The Gate!

Taryn - 2014-06-10 17:50:12