Eggplant Aubergine And Portabella Schnitzel
This is a twist on the classic. Lemon and capers make all the difference!!
Steps
Preheat the oven to 350f coat baking sheet with cooking spray.
To make the schnitzel:.
Whisk the milk and egg together in a large bowl.
Spread the breadcrumbs on a large plate.
Dip the mushroom and eggplant slices into the milk mixture , then coat the slices with breadcrumbs.
Shake off the excess crumbs , and place on the prepared baking sheet.
Spray the vegetables with cooking spray , and bake 10 minutes.
Flip vegetables , and spray again with the cooking spray.
Bake 10-15 minutes more , or until the vegetables are tender and breadcrumbs are dark golden brown.
Set aside.
To make lemon caper sauce:.
Melt the butter in a saucepan over medium high heat.
Cook 2-3 minutes , or until the butter begins to brown.
Stir in oil and capers , and cook 1 minute more.
Remove from the heat , and add lemon juice and parsley.
To serve , stack 1 mushroom and several eggplant rounds on each plate.
Drizzle with the lemon caper sauce , and garnish with lemon slices and parsley sprigs.
Se.
Ingredients
low-fat milk, egg, italian seasoned breadcrumbs, portabella mushrooms, eggplants, cooking spray, butter, extra virgin olive oil, capers, lemon juice, parsley, lemon slice, parsley sprig