Eggplant Schnitzel with Cheese Filling

Ingredients

• 2 aubergines
• Salt
• 250 g firm mozzarella
• 4 tbsp paprika spread
• pepper (ground)
• 2 tbsp flour
• 2 Eggs
• 100 g breadcrumbs
• 2 Tbsp grated Parmesan
• 2 tbsp poppy seeds
• vegetable oil (for frying)

Instructions

1. 1.

   Wash, trim and slice the aubergines into about 5 mm thick rounds. Salt them and let soak in water for about 10 minutes. While they sit, cut the mozzarella into thin slices. Pat the aubergine rounds dry and brush half of them with paprika spread, season with pepper, and top each with a slice of mozzarella. Brush the remaining rounds lightly with paprika spread, place another round on top, and press firmly to adhere. If needed, secure the stacks with toothpicks and dredge the patties in flour.

2. 2.

   Whisk the eggs in a shallow dish. In another shallow dish combine the breadcrumbs with parmesan and poppy seeds. Dip each stacked patty first into the egg, then coat all around with the breadcrumb mixture.

3. 3.

   Heat plenty of oil in a skillet over high heat. Fry the stuffed aubergine rounds in batches until golden brown on both sides, about 2–3 minutes per side. Drain excess oil on paper towels and serve immediately.