During the past few years I have fallen in love with eggplants; there are many variations of eggplant dishes, but this time I have decided to make eggplant schnitzel. This type of crispy schnitzel which is not fried but baked in the oven is very tasty indeed.
1 long sliced eggplant
1/2 tsp. mustard
1 spoon Sweet Chilly sauce
1 tsp. Paprika
1 tsp. salt
1. Preheat the oven to 180°C
2. Beat the egg with mustard, Chilly and spices, dip the eggplant slices and then in the breadcrumbs.
3. Cover an oiled pan (more than usual) with baking paper and arrange the coated slices.
3. Bake the first side for 25 minutes and second side for 15 minutes and check if the slices are soft.