Eggplant Schnitzel with Plum Slaw


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.

Eggplant Schnitzel with Plum Slaw
Photo: Greg DuPree
Active Time:
40 mins
Total Time:
40 mins



  • ¼ cup all-purpose flour

  • 2 large eggs

  • 1 cup panko breadcrumbs

  • 3 tablespoons sesame seeds

  • 3 tablespoons extra-virgin olive oil

  • ½ teaspoon paprika

  • ¾ teaspoon kosher salt, divided

  • ½ teaspoon ground pepper

  • 1 medium eggplant (1 pound)


  • ¼ cup red-wine vinegar

  • 3 tablespoons extra-virgin olive oil

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • 5 cups shredded green and/or red cabbage

  • 3 small, firm plums, thinly sliced

  • ¾ cup shredded fresh basil

  • 1 tablespoon plus 1 teaspoon minced jalapeño pepper

  • Lemon wedges for serving


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

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

282 Calories
18g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 eggplant schnitzel & 1 cup slaw
Calories 282
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 6g 12%
Total Fat 18g 23%
Saturated Fat 3g 15%
Cholesterol 52mg 17%
Vitamin A 624IU 12%
Vitamin C 29mg 32%
Vitamin D 11IU 3%
Vitamin E 3mg 18%
Folate 66mcg 17%
Vitamin K 72mcg 60%
Sodium 375mg 16%
Calcium 96mg 7%
Iron 2mg 11%
Magnesium 43mg 10%
Potassium 398mg 8%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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