INGREDIENTS

Eggplant Schnitzel

• 4 eggplants (approx. 10.5 oz each)
• Salt, pepper
• Sweet or hot paprika powder
• ¼ cup pine nuts
• 2 cups Panko (or breadcrumbs)
• 1¼ cups wheat flour
• 3 eggs
• Neutral vegetable oil for frying

Tomato Sauce

• 1¾ lbs tomatoes
• 2 cloves of garlic
• 1 red onion
• 4 dried tomatoes
• 2 tbsp olive oil
• 3 stems of basil

HOW TO MAKE IT

1. Preheat the oven to 400°F (360°F fan). Wash and dry the eggplants, pierce them with a fork, and place them in a large STAUB Cocotte. Cover and bake in the oven for about 45 minutes, until the skin has shrunk and the fruit feels soft when lightly squeezed. Remove and let cool.
2. Meanwhile, prepare the ingredients for the tomato sauce. Wash, seed and chop the tomatoes. Peel and chop the onion and garlic. Dice the sun-dried tomatoes.
3. Once the eggplants have cooled, peel them, make a small cut in each and flatten them. Place them on a piece of kitchen paper and press them to squeeze out the excess water. Season the eggplants generously with salt, pepper and paprika powder.
4. For the sauce, heat a small STAUB Cocotte with the olive oil. Sauté the tomatoes, onion, garlic and diced sun-dried tomatoes over medium heat. Season with salt and pepper and simmer over a low heat until ready to serve.
5. Toast the pine nuts in a STAUB Fry Pan until golden brown, remove, allow to cool slightly and chop. Mix the pine nuts into the panko. Dredge the eggplants one at a time: first in the flour, then in the beaten egg, and finally in the panko.
6. Heat a little oil in a STAUB Fry Pan. Fry the eggplant schnitzels on both sides for about 8-10 minutes until golden brown and crispy. Keep the schnitzels warm.
7. Flavor the tomato sauce with freshly chopped basil.
8. Arrange the eggplant schnitzels with the tomato sauce.
9. Serve with rice or toasted pita bread.

Tip

For a spicy and savory touch, grate some Parmesan cheese over the baked eggplant schnitzels.

Info

The STAUB Cocotte is ideal for gently cooking eggplant in the oven. Thanks to its even heat storage, the eggplant is cooked softly on the inside and evenly on the outside. Its enameled surface ensures that the ingredients retain their natural flavors - perfect for this sophisticated dish.