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    You are in: Home / Recipes / Eggplant (Aubergine) and Portabella Schnitzel Recipe
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    Eggplant (Aubergine) and Portabella Schnitzel

    Eggplant (Aubergine) and Portabella Schnitzel. Photo by Sharon123

    1/1 Photo of Eggplant (Aubergine) and Portabella Schnitzel

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sharon123's Note:

    This is a twist on the classic. Lemon and capers make all the difference!

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    Ingredients:

    Servings:

    Units: US | Metric

    Schnitzel

    Lemon Caper Sauce

    Directions:

    1. 1
      Preheat the oven to 350°F Coat baking sheet with cooking spray.
    2. 2
      To Make the Schnitzel:.
    3. 3
      Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
    4. 4
      To make Lemon Caper Sauce:.
    5. 5
      Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
    6. 6
      To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!

    Ratings & Reviews:

    • on February 03, 2008

      35

      sounds wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2006

      55

      I only made the eggplant & lemon caper sauce as I didn't have the portabellos. I loved the tart, lemony sauce and thought it was perfect with the eggplant. DH ate his eggplant plain. We were both happy. Thank you Sharon!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant (Aubergine) and Portabella Schnitzel

    Serving Size: 1 (309 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 276.7
     
    Calories from Fat 111
    40%
    Total Fat 12.3 g
    19%
    Saturated Fat 4.3 g
    21%
    Cholesterol 39.7 mg
    13%
    Sodium 620.8 mg
    25%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 7.4 g
    29%
    Sugars 8.2 g
    32%
    Protein 9.6 g
    19%

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