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Crispy Middle Eastern Eggplant Schnitzel

Crispy Middle Eastern Eggplant Schnitzel

A golden-brown, ultra-crispy crust and a melt-in-your-mouth, creamy eggplant in the inside! 

Course after work cooking, Airfryer Recipes, easy recipe, eggplant, Main Dish, veggie
Cuisine fusion cuisine, Middle East
Keyword Crispy Middle Eastern Eggplant Schnitzel
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS CRISPY MIDDLE EASTERN EGGPLANT SCHNITZEL

FOR THE EGGPLANT SCHNITZELS

  • 4 medium eggplants aubergines
  • Canola oil or neutral vegetable oil for frying

FOR THE HARISSA TOMATO SAUCE

  • 1 tbsp olive oil
  • 1 shallot finely chopped
  • 1 clove garlic minced
  • 1 tsp Harissa paste
  • 1 can diced tomatoes 14.5 oz / 400 g

FOR THE BREADING STATION

RIGHT BOWL – SPICED FLOUR MIX

  • 5 tbsp all-purpose flour
  • 3 tbsp homemade Ras el Hanout
  • Salt and freshly ground black pepper to taste

MIDDLE BOWL – EGG WASH

  • 3 large eggs lightly beaten

LEFT BOWL – PANKO-PARMESAN COATING

  • 6 tbsp Panko breadcrumbs
  • 5 tbsp Parmesan cheese finely grated

TOPPING & GARNISH

  • 2 vine-on cherry tomato clusters roasted for serving

Instructions

STEP-BY-STEP INSTRUCTIONS

STEP 1 – PRE-BAKE THE EGGPLANT IN THE AIR FRYER

  1. Pierce: Prick the whole eggplants all over with a knife.

  2. Bake: Air fry at 350°F (180°C) for 35 minutes until tender. (Optionally, bake in a convection oven).

STEP 2 – MAKE THE HARISSA TOMATO SAUCE

  1. Sauté: Finely dice the shallot.

  2. Heat olive oil in a saucepan over medium heat, add the shallot, and cook until translucent.

  3. Press in the garlic clove.

  4. Bloom Spices: Add the Harissa paste and sauté briefly until fragrant.

  5. Simmer: Pour in the canned diced tomatoes. Fill the empty can halfway with water, swirl, and add it to the pot.

  6. Cover and let it gently simmer for 20 minutes, then set aside.

STEP 3 – SHAPE THE EGGPLANT SCHNITZELS

  1. Cool: Transfer the hot eggplants onto a clean kitchen towel and allow them to cool slightly.

  2. Peel: Gently peel away the skin.

  3. Flatten: Make a light lengthwise slit down each eggplant.

  4. Using a fork, gently press and fan the flesh outward to flatten it into a schnitzel shape.

  5. Flip carefully and repeat on the other side. The kitchen towel will naturally absorb any excess moisture!

STEP 4 – SET UP THE BREADING STATION

  1. Bowl 1 (Right): Whisk together the flour, salt, pepper, and homemade Ras el Hanout.

  2. Bowl 2 (Middle): Lightly beat the eggs.

  3. Bowl 3 (Left): Mix the Panko breadcrumbs with the finely grated Parmesan.

STEP 5 – BREAD & FRY

  1. Dredge: Coat each eggplant schnitzel thoroughly in the spiced flour mix, shake off any excess, dip into the egg wash, and coat completely in the Panko-Parmesan mixture.

  2. Pan-Fry: Heat a generous splash of canola oil in a skillet over medium heat.

  3. Fry the schnitzels on both sides until deep golden-brown and extra crispy.

LIGHT & LOW-CALORIE OPTION IN THE AIR FRYER

  1. Skip the stovetop skillet!

  2. Spray the breaded eggplant schnitzels lightly with cooking spray and air fry at 350°F (180°C) for 10 minutes until golden and crisp.

STEP 6 – ROAST THE TOPPING & SERVE

  1. Roast: Place the vine-on cherry tomatoes in the air fryer at 350°F (180°C) for 5 minutes until softened and slightly charred.

  2. Plate: Spoon 4 tablespoons of the warm Harissa tomato sauce onto the center of each plate.

  3. Place the crispy eggplant schnitzel on top and garnish with the roasted vine tomatoes. Enjoy immediately!