Crumbed Eggplant (eggplant schnitzel)

Makes 8-10

Prep 20 mins

Cooking Time 10 mins


1 large eggplant

2 eggs


1/3 cup of grated Parmesan cheese

1/2 cup of plain flour

1 cup of breadcrumbs


Crumbed Eggplant (eggplant schnitzel)


  1. Slice eggplant into 1/2 cm pieces (lengthways)
  2. Salt both sides and set aside for 15 minutes (to draw out any bitter juices.
  3. Rinse the eggplant pieces and pat dry with a paper towel.
  4. Season with salt.
  5. Prep three bowls:
  1. Filled with plain flour
  2. 2 beaten eggs, a splash of milk and 1/3 of a cup of grated Parmesan cheese
  3. Breadcrumbs (homemade if possible like a sourdough)

Step 1: dip the eggplant in flour. Shake off any excess.

Step 2: dip in the egg & Parmesan mix

Step 3: dip in the breadcrumbs, pressing down, so the crumb sticks to the eggplant.

6. Heat a frypan with oil. When hot enough (we like to insert the end of a wooden spoon, if it bubbles, the oil is hot enough!)

7. Fry each eggplant until golden – place on paper towel and repeat the process.

8. Serve with freshly grated Parmesan on top of the eggplant pieces and a spoonful of tomato homemade sauce (e.g. sautéed garlic with tin tomatoes & salt, fresh basil and cook until thickened.)

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