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Fast & Easy Dinner: Eggplant and Portobello Schnitzel

Fast & Easy Dinner: Eggplant and Portobello Schnitzel

In German, schnitzel is the word for "cutlet" and the culinary technique usually refers to an ingredient that has been breaded. In this vegetarian variation, thick eggplant slices and meaty portobello mushrooms are dipped in egg and breadcrumbs. Instead of the usual fatty pan-frying, the veggies are baked until brown and crisp in the oven. A delightfully simple lemon-caper butter sauce makes this dish elegant enough for entertaining.

Look at the recipe when you


Eggplant and Portobello Schnitzel

Eggplant and Portobello Schnitzel

Eggplant and Portobello Schnitzel


  1. Schnitzel
  2. 1 cup nonfat milk
  3. 1 large egg
  4. 2 cups Italian-seasoned dried breadcrumbs
  5. 8 large portobello mushrooms, stemmed
  6. 2 medium-sized eggplants, sliced into 1/2-inch rounds
  7. Lemon-Caper Sauce
  8. 3 Tbs. unsalted butter
  9. 3 Tbs. olive oil
  10. 3 tsp. capers
  11. 3 Tbs. lemon juice
  12. 2 Tbs. parsley, chopped
  13. Lemon slices and parsley sprigs for garnish, optional


  1. Preheat oven to 350F. Coat baking sheet with cooking spray.
  2. To make Schnitzel: whisk together milk and egg in wide bowl. Spread breadcrumbs on large plate.
  3. Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set on prepared baking sheet.
  4. Spray vegetables with cooking spray, and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and breadcrumbs are dark golden brown. Set aside.
  5. Meanwhile, make Lemon-Caper Sauce: melt butter in saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.
  6. To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.

Serves 8.

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quelle quelle 8 years
i definitely want to try this. :)
AbbyHintz AbbyHintz 8 years
Huh, sounds strange, but I may have to try it. Particularly with the recommendation from Ilanac.
emalove emalove 8 years
I can't do mushrooms, but eggplant is one of my favorite foods.
UrbanBohemian UrbanBohemian 8 years
Mmmm...schnitzel schnitzel! And with eggplant and mushrooms...delectable!
flyingroo flyingroo 8 years
Any veggie and mushroom that's baked and crisp has a place at my table :feedme:
lawchick lawchick 8 years
that is a good sign ilanac :) my in laws are really great about that, too. they either make a vegetarian meal (and they are totally meat and potatoes types) or make sure there are enough sides for me to have plenty to eat. this recipe looks awesome.
ilanac13 ilanac13 8 years
it' interesting that my in-laws to be actually made this recipe for me during the holidays since they aren't used to having a vegetarian in the family and this is one that they thought i'd like. i 'm a HUGE fan for anything in the mushroom family (i think) and eggplant is right up my alley if it's prepared well. this is a really 'meaty' (for lack of a better word) meal for us veggies...
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