Crispy Eggplant Schnitzel with Tomato Sauce

Pierce the eggplant in several places with a fork and place on a baking sheet. Bake for about 15 minutes at 200 °C until slightly soft.

While the eggplant is baking, make the sauce. Pour oil into a small saucepan and heat over medium heat.

Pour in the tomatoes with their juices and crush them with a spatula or fork.

Add the minced garlic, salt, black pepper, and dried herbs. Stir and simmer for 10–15 minutes on low heat, stirring occasionally.

Remove the eggplant from the oven and let it cool down a bit.

Peel off the skin and gently flatten each eggplant with a fork to a thickness of about 1–1.5 cm.

In a bowl, whisk together the flour, water, salt, and black pepper. The batter should be fairly runny.

Dip the eggplant into the batter, then thoroughly coat in panko breadcrumbs.

Heat oil in a skillet over medium heat.

Fry the eggplant for 3–4 minutes on each side until golden and crispy.

Spoon the tomato sauce onto plates and place the eggplant schnitzel on top.