Crispy on the outside, tender and silky in the middle, these Eggplant Schnitzels with Roasted Tomato & Bell Pepper Sauce turn humble vegetables into a seriously satisfying meal.
The eggplants are first baked until just tender, then flattened, coated in a savory batter seasoned with Country Life Not Chicken Seasoning, and breaded before being pan-fried until beautifully golden and crunchy. Underneath, a smooth roasted sauce made with tomatoes, red bell pepper, onion, garlic, and carrot brings sweetness, richness, and just enough acidity to balance the crispy schnitzel.
Finished with plenty of fresh basil, it’s a hearty plant-based dinner that feels a little special without requiring complicated ingredients. Serve it as-is for a lighter meal, or add a simple salad, roasted potatoes, pasta, or crusty bread to turn it into a generous family dinner.
Eggplant Schnitzels with Roasted Tomato & Pepper Sauce Recipe
Serves: 3–4
Prep time: 20 minutes
Cook time: 35–40 minutes
Ingredients
For the eggplant schnitzels
- 2 medium eggplants
- ½ cup all-purpose flour
- ½ cup water
- 1 tablespoon Country Life Not Chicken Seasoning
- 1–1½ cups breadcrumbs, or as needed
- Olive oil, for pan-frying
For the roasted vegetable sauce
- 1 red bell pepper, roughly chopped
- 9 oz cherry tomatoes
- 1 small onion, roughly chopped
- 2 garlic cloves, peeled
- 1 medium carrot, thinly sliced
- 1–2 tablespoons olive oil
- Fresh basil leaves, for serving
Note: The amount of batter and breadcrumbs may vary depending on the size of your eggplants. Simply make a little more batter using equal parts flour and water if needed.
Instructions
1. Bake the eggplants.
Preheat the oven to 400°F (200°C). Pierce the eggplants several times all over with a fork and place them on a baking sheet. Bake for about 15 minutes, or until they have softened slightly but are still firm enough to hold their shape. Set them aside to cool.
2. Roast the sauce ingredients
Add the red bell pepper, cherry tomatoes, onion, garlic, and carrot to a baking dish. Drizzle generously with olive oil and toss until everything is lightly coated. Roast at 400°F for 25–30 minutes, or until the tomatoes have burst and the vegetables are tender and lightly caramelized around the edges.
3. Prepare the eggplant schnitzels.
Once the eggplants are cool enough to handle, carefully peel away the skin. Place each peeled eggplant on a flat surface and gently press it down with a fork until flattened into a schnitzel-like shape. Be gentle so the eggplant stays together.
4. Make the batter.
In a shallow bowl, whisk together ½ cup all-purpose flour, ½ cup water, and 1 tablespoon of Country Life´s Not Chicken Seasoning until smooth. The batter should be thick enough to coat the eggplant while still being easy to dip.
Pour the breadcrumbs into a separate shallow dish.
5. Coat the eggplants.
Carefully dip each flattened eggplant into the seasoned batter, making sure it is coated on both sides. Allow any excess batter to drip off, then gently press it into the breadcrumbs until completely coated.
6. Fry until crispy.
Heat a generous layer of olive oil in a large skillet over medium to medium-high heat. Once hot, add the breaded eggplants. Fry for approximately 3–4 minutes per side, or until beautifully golden brown and crispy. Transfer to a paper towel-lined plate to remove any excess oil.
7. Blend the roasted sauce.
Transfer the roasted vegetables and any flavorful juices from the baking dish to a blender. Blend until smooth and creamy. If the sauce is too thick, add a small splash of water and blend again until it reaches your preferred consistency.
8. Serve.
Spoon a generous layer of the warm roasted tomato and pepper sauce onto each plate. Place the crispy eggplant schnitzels on top and finish with plenty of fresh basil leaves.
Serve immediately while the eggplant is hot and crispy!
