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Polenta Crusted Eggplant Schnitzel

Eggplant works perfectly as a vegetarian schnitzel option. Holding its shape well when cooked, the silky flesh complements beautifully with the crispy golden polenta crumb.

Polenta Crusted Eggplant Schnitzel – Recipe
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Eggplant

  • Eggs, whisked 4.0 pc
  • Polenta 500.0 g
  • Finely grated parmesan 200.0 g
  • Plain flour 400.0 g
  • Eggplants, trimmed 4.0 x

Gravy

To Serve

  • Basil leaves, to serve

Preparation

  1. Eggplant

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine polenta with parmesan.
    • Cut the eggplant into 1 cm thick slices lengthwise.
    • Separate the seasoned flour, egg wash, and polenta mixture. Dust eggplant slices in seasoned flour, then dip in egg wash and coat in crumbs, one at a time. Cover and refrigerate for 20 minutes.
    • Deep-fry eggplant until golden and tender, then drain on paper towels.

  2. Gravy

    • Combine KNORR Rich Brown Gravy GF and warm water in a mixing bowl. Bring to a boil, whisking for 2–3 minutes or until thickened. Stir in KNORR Italiana Napolitana Sauce GF and continue stirring until fully combined.

  3. To Serve

    • Serve eggplant schnitzels with sauce, garnished with basil leaves.
    Serving tip: Accompany the dish with flash-fried mixed mushrooms and mixed beans tossed in roasted nuts.