Eggplant and Portobello Schnitzel

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Eggplant and Portobello Schnitzel

Eggplant and Portobello Schnitzel

Oh, what a difference lemon and capers make on oven-fried vegetables! This twist on classic Wiener Schnitzel is simple to prepare, yet the elegant flavors and presentation make it ideal for entertaining.

  • 8Servings



  • 1 cup nonfat milk
  • 1 large egg
  • 2 cups Italian-seasoned dried breadcrumbs
  • 8 large portobello mushrooms, stemmed
  • 2 medium-sized eggplants, sliced into 1/2-inch rounds

Lemon-Caper Sauce

  • 3 Tbs. unsalted butter
  • 3 Tbs. olive oil
  • 3 tsp. capers
  • 3 Tbs. lemon juice
  • 2 Tbs. parsley, chopped


1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. To make Schnitzel: Whisk together milk and egg in wide bowl. Spread breadcrumbs on large plate. Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set on prepared baking sheet. Spray vegetables with cooking spray, and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and breadcrumbs are dark golden brown. Set aside.

3. To make Lemon-Caper Sauce: Melt butter in saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.

4. To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.

Nutrition Information

  • Calories: 292
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 39 mg
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 11 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 499 mg
  • Sugar Content: 10 g