Whether you’re avoiding gluten, cutting back on dairy, or simply looking for a fresh and creative way to enjoy vegetables, these eggplant schnitzels are perfect for you. They’re easy to make with ingredients you likely already have in your pantry, and there’s no need for fancy gluten-free flour blends—just everyday gluten-free breadcrumbs and a mixture of rice flour and cornmeal. This recipe offers a fantastic plant-based twist on the traditional breaded cutlet, using roasted eggplant coated in a golden, crunchy crust. The result is a dish that’s crispy on the outside, soft and tender on the inside, and bursting with flavor.
These eggplant schnitzels are incredibly versatile. Serve them with your favorite dips like hummus, tahini, or a dairy-free yogurt sauce for a refreshing pairing. They also make an excellent addition to salads, grain bowls, or sandwiches for a hearty, wholesome meal. Plus, they’re ideal for meal prepping, reheating beautifully for quick lunches or dinners throughout the week.
Whether you’re cooking for a family with dietary restrictions or simply want a lighter, vegetable-based alternative to traditional schnitzel, this recipe is bound to be a hit. Give these eggplant schnitzels a try, and enjoy a crispy, flavorful dish that’s both gluten-free and dairy-free without sacrificing taste or texture!
Gluten-free eggplant schnitzel step by step recipe:
Gluten-free eggplant schnitzel
2
servings10
minutes1
hour1
hour10
minutesIngredients
2 long eggplants
¼ cup fine corn flour
¼ cup rice flour
½ cup gluten-free breadcrumbs
1 large egg
2 cups frying oil
mint leaves (optional)
How to
- Wrap the eggplants in aluminum foil and bake in a preheated oven at 400°F (205°C) for 40 minutes, or up until you can insert a fork easily.
- Wait until the eggplant cool down a bit, then flatten them out with a rolling pin or a meat pounder.
- Prepare 3 large bowl with an egg beaten, a mix of corn and rice flour with a pinch of salt, and the breadcrumbs. Dip the eggplant in the egg, then in the mix of flours. Dip a second time in the egg wash, then roll in the breadcrumbs.
- Deep fry in your oil of choice, about 5 minutes per side or until golden and crunchy. Remove and pat dry with paper towel. Add some salt and pepper to taste.
- Serve hot with a light lettuce salad and some mint leaves on top.
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