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Portobello and Eggplant Schnitzel

Portobello and Eggplant Schnitzel


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Everyone loves Oktoberfest, even vegetarians. This portobello and eggplant schnitzel is perfect to serve at your...

Shutterstock / Stepanek Photography

Everyone loves Oktoberfest, even vegetarians. This portobello and eggplant schnitzel is perfect to serve at your Oktoberfest for your vegetable-loving guests.

Ingredients

For the schnitzel:

  • 1 Cup nonfat milk
  • 1 large egg
  • 2 Cups Italian-seasoned panko
  • 8 large portobello mushrooms, stemmed
  • 2 medium-sized eggplants, sliced into half inch rounds

For the lemon-caper sauce:

  • 3 Tablespoons unsalted butter
  • 3 Tablespoons olive oil
  • 3 Teaspoons capers
  • 3 Tablespoons lemon juice
  • 2 Tablespoons parsley, chopped
  • Lemon slices and parsley sprigs for garnish

Servings8

Calories Per Serving218

Folate equivalent (total)71µg18%

Riboflavin (B2)0.3mg16.7%


    • 4 portobello mushrooms
    • 1/4 cup balsamic vinegar
    • 1 medium eggplant, sliced 1/3 inch thick
    • 1/4 cup fresh basil leaves
    • 1 tomato, sliced 1/3 inch thick
    • 1/2 teaspoon oregano
    • 1/4 teaspoon black pepper
    • 1 1/2 cups no-salt-added or low sodium pasta sauce
    • 1/4 cup pine nuts, toasted and chopped
    1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

      • 4 portobello mushrooms
      • 1/4 cup balsamic vinegar
      • 1 medium eggplant, sliced 1/3 inch thick
      • 1/4 cup fresh basil leaves
      • 1 tomato, sliced 1/3 inch thick
      • 1/2 teaspoon oregano
      • 1/4 teaspoon black pepper
      • 1 1/2 cups no-salt-added or low sodium pasta sauce
      • 1/4 cup pine nuts, toasted and chopped
      1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

        • 4 portobello mushrooms
        • 1/4 cup balsamic vinegar
        • 1 medium eggplant, sliced 1/3 inch thick
        • 1/4 cup fresh basil leaves
        • 1 tomato, sliced 1/3 inch thick
        • 1/2 teaspoon oregano
        • 1/4 teaspoon black pepper
        • 1 1/2 cups no-salt-added or low sodium pasta sauce
        • 1/4 cup pine nuts, toasted and chopped
        1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

          • 4 portobello mushrooms
          • 1/4 cup balsamic vinegar
          • 1 medium eggplant, sliced 1/3 inch thick
          • 1/4 cup fresh basil leaves
          • 1 tomato, sliced 1/3 inch thick
          • 1/2 teaspoon oregano
          • 1/4 teaspoon black pepper
          • 1 1/2 cups no-salt-added or low sodium pasta sauce
          • 1/4 cup pine nuts, toasted and chopped
          1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

            • 4 portobello mushrooms
            • 1/4 cup balsamic vinegar
            • 1 medium eggplant, sliced 1/3 inch thick
            • 1/4 cup fresh basil leaves
            • 1 tomato, sliced 1/3 inch thick
            • 1/2 teaspoon oregano
            • 1/4 teaspoon black pepper
            • 1 1/2 cups no-salt-added or low sodium pasta sauce
            • 1/4 cup pine nuts, toasted and chopped
            1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

              • 4 portobello mushrooms
              • 1/4 cup balsamic vinegar
              • 1 medium eggplant, sliced 1/3 inch thick
              • 1/4 cup fresh basil leaves
              • 1 tomato, sliced 1/3 inch thick
              • 1/2 teaspoon oregano
              • 1/4 teaspoon black pepper
              • 1 1/2 cups no-salt-added or low sodium pasta sauce
              • 1/4 cup pine nuts, toasted and chopped
              1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

                • 4 portobello mushrooms
                • 1/4 cup balsamic vinegar
                • 1 medium eggplant, sliced 1/3 inch thick
                • 1/4 cup fresh basil leaves
                • 1 tomato, sliced 1/3 inch thick
                • 1/2 teaspoon oregano
                • 1/4 teaspoon black pepper
                • 1 1/2 cups no-salt-added or low sodium pasta sauce
                • 1/4 cup pine nuts, toasted and chopped
                1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

                  • 4 portobello mushrooms
                  • 1/4 cup balsamic vinegar
                  • 1 medium eggplant, sliced 1/3 inch thick
                  • 1/4 cup fresh basil leaves
                  • 1 tomato, sliced 1/3 inch thick
                  • 1/2 teaspoon oregano
                  • 1/4 teaspoon black pepper
                  • 1 1/2 cups no-salt-added or low sodium pasta sauce
                  • 1/4 cup pine nuts, toasted and chopped
                  1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

                    • 4 portobello mushrooms
                    • 1/4 cup balsamic vinegar
                    • 1 medium eggplant, sliced 1/3 inch thick
                    • 1/4 cup fresh basil leaves
                    • 1 tomato, sliced 1/3 inch thick
                    • 1/2 teaspoon oregano
                    • 1/4 teaspoon black pepper
                    • 1 1/2 cups no-salt-added or low sodium pasta sauce
                    • 1/4 cup pine nuts, toasted and chopped
                    1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

                      • 4 portobello mushrooms
                      • 1/4 cup balsamic vinegar
                      • 1 medium eggplant, sliced 1/3 inch thick
                      • 1/4 cup fresh basil leaves
                      • 1 tomato, sliced 1/3 inch thick
                      • 1/2 teaspoon oregano
                      • 1/4 teaspoon black pepper
                      • 1 1/2 cups no-salt-added or low sodium pasta sauce
                      • 1/4 cup pine nuts, toasted and chopped
                      1. Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.


                      Watch the video: Schnitzel (November 2022).