Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Sesame seeds add another layer of flavor to the coating on these crispy eggplant slices. If plums aren't in season, try another stone fruit for sweetness. Tomatoes are another good alternative.

EatingWell.com, July 2022


Credit: Greg DuPree

Recipe Summary

40 mins
40 mins




Instructions Checklist
  • To prepare schnitzel: Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. 

  • Place flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko, sesame seeds, oil, paprika, 1/2 teaspoon salt and pepper in a third shallow dish; toss until the crumbs are uniformly orange in color. 

  • Using a sharp knife, cut eggplant lengthwise into six 1/2-inch-thick steaks. Season with 1/4 teaspoon salt, pressing it into the eggplant to adhere.

  • Dip each eggplant slice in the flour, shaking off the excess, then in the egg, letting the excess liquid drip off. Press into the panko, coating well. Arrange the coated eggplant slices on the prepared baking sheet; bake until golden and crisp, 20 to 22 minutes. Sprinkle with 1/4 teaspoon salt.

  • Meanwhile, prepare slaw: Whisk vinegar, oil, salt and pepper in a large bowl. Add cabbage, plums, basil and jalapeño; toss to combine. Serve the schnitzels with the slaw. Serve with lemon wedges, if desired.


Parchment paper

Nutrition Facts

1 eggplant schnitzel & 1 cup slaw
282 calories; protein 6g; carbohydrates 25g; dietary fiber 5g; sugars 8g; fat 18g; saturated fat 3g; mono fat 12g; poly fat 3g; cholesterol 52mg; vitamin a iu 624IU; vitamin b3 niacin 1mg; vitamin c 29mg; vitamin d iu 11IU; vitamin e iu 4IU; folate 66mg; vitamin k 72mg; sodium 375mg; calcium 96mg; iron 2mg; magnesium 43mg; phosphorus 102mg; potassium 398mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 2mg; selenium 7mcg.