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Before you jump to H's Aubergine / Eggplant Schnitzel recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.
We are very mindful that consuming healthy snacks can help us really feel better in our bodies. Increasing our intake of healthy foods while reducing the intake of unhealthy kinds contributes to a more balanced feeling. A little bit of pizza does not make you feel as healthy as ingesting a fresh green salad. Deciding on healthier food choices can be challenging if it is snack time. Shopping for goodies can be a challenge because you have countless options. Why not try one of the following nutritious snacks the next time you need some extra energy?
Whole grain meals are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are generally better than refined grains found in white bread.
You will not have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to h's aubergine / eggplant schnitzel recipe. To cook h's aubergine / eggplant schnitzel you only need 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare H's Aubergine / Eggplant Schnitzel:
- Prepare Aubergine / Eggplants
- Use bread crumbs
- Get flour
- Take eggs, beaten
Instructions to make H's Aubergine / Eggplant Schnitzel:
- Slice Aubergines and put them on a rack.
- liberally sprinkle salt over eggplant (both sides).
- let the salt seep in for a good 10 mins…this draws out any bitterness of the eggplant.
- rince the salt off, pat dry the eggplants and dip all slices in flour.
- From the flour, dip in beaten egg and from beaten egg, thoroughly dust with bread crumbs.
- put breaded eggplants in the fridge for 20 mins.
- heat pot of oil and fry eggplants until golden brown.
Put the bread slices, garlic, herbs, salt and pepper into a food processor and blend until you have fine breadcrumbs. Tip the breadcrumbs into a shallow dish. Dip an eggplant slice into the batter and shake off any excess. Dip each side into the breadcrumbs, until coated. Dust the aubergine slices with the flour, then dip in the egg, then the breadcrumb mixture.
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