Aubergine Schnitzel "An Opinion"

Name: Aubergine Schnitzel "An Opinion"
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 Aubergine (approx. 250 g each); 7-10 Tbsp salt, pepper; 1 Onion; 1 Garlic clove; 1 small red pepper; 6 TABLESPOONS Oil; 1 can(s) (425 ml each) chunky tomatoes; 1 TABLESPOON Maple syrup; 150 g ribbon noodles (e.g. tagliatelle); 1 Egg (Gr. M); 4 TABLESPOONS Flour; 60 g Breadcrumbs; 25 g Parmesan (piece)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

Do you sometimes have a "vegetarian moment"? For those cases we always have eggplant schnitzel with a good portion of noodles. Ready in 40 minutes and just the right thing after a long day.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 Aubergine (approx. 250 g each)
7-10 Tbsp salt, pepper
1 Onion
1 Garlic clove
1 small red pepper
6 TABLESPOONS Oil
1 can(s) (425 ml each) chunky tomatoes
1 TABLESPOON Maple syrup
150 g ribbon noodles (e.g. tagliatelle)
1 Egg (Gr. M)
4 TABLESPOONS Flour
60 g Breadcrumbs
25 g Parmesan (piece)

Directions

1
Clean and wash the aubergine and cut it diagonally into slices of approx. 1 1⁄2 cm thick. Sprinkle 4 slices with a little salt, dice the remaining slices. Peel onion and cut into strips. Peel garlic and cut into thin slices. Clean, wash and cut the bell peppers into strips.
2
Boil up approx. 2 l salted water (1 teaspoon salt per litre). Heat 2 tablespoons of oil in a frying pan. Stir-fry the bell peppers, diced aubergines, onion and garlic for about 5 minutes. Add tomatoes, bring to the boil and braise for about 5 minutes. Season to taste with salt, pepper and maple syrup.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Whisk the egg in a deep dish. Dab aubergine slices dry. Turn first in flour, then in egg and finally in breadcrumbs. Heat 4 tablespoons of oil in a frying pan. Fry the aubergine slices in this oil over medium heat for about 3 minutes on each side.
4
Drain the pasta, put it back into the pot and mix with the tomato sauce. Serve with aubergine cutlets. Slice parmesan cheese over it.