Eggplant Schnitzel

Ingredients

• 2 thick eggplants
• 2 Eggs
• 4 tbsp spelt flour
• 8 tbsp breadcrumbs
• Salt
• pepper (ground)
• butter (for frying)
• lemon slice
• 4 Garlic cloves
• 250 g softened butter
• 3 tbsp finely chopped mixed herbs (parsley and basil)
• 2 tsp thyme leaves
• 3 tbsp Lemon juice
• 2 pinch of salt

Instructions

1. 1.

   Peel the garlic and press it through a press. Whisk the butter in a warm bowl until frothy, then mix in the garlic, herbs, lemon juice, and salt. Cover and refrigerate.

2. 2.

   Slice the eggplants into about 1 cm thick rounds, sprinkle with salt, and let them sit in a bowl of water for about 20 minutes; then pat dry and season with pepper.

3. 3.

   Beat the eggs in a shallow dish; place the flour and breadcrumbs each in separate shallow dishes. Coat each eggplant slice first in flour, then dip in egg, and finally coat with breadcrumbs. Fry in batches in hot butter over medium heat until golden brown. Keep warm in an oven at about 100 °C (fan 80 °C; gas level 1).

4. 4.

   Serve the eggplant schnitzels arranged on a plate with a dollop of herb butter and lemon wedges.