User Guide

104

EGGPLANT

SCHNITZEL

1 egg, beaten 1 tablespoon milk

1 cup Italian style breadcrumbs

½ teaspoon salt

¼ teaspoon black pepper

1 Japanese eggplant, cut into ½-inch thick slices

½ cup all-purpose our

Olive oil, for brushing

Ingredients

WHISK together the egg and milk in a shallow dish. Combine the

panko breadcrumbs, salt, and pepper in a separate dish.

CUT the eggplant into ½-inch thick slices.

COAT the eggplant slices with our, then dip in egg, and roll in

breadcrumbs. Dip in egg and breadcrumbs again.

Preheat

BRUSH each side of the eggplant slices with olive oil.

PLACE the breaded eggplant into the preheated in a single layer

and cook at 400°F (200°C) for 8 minutes. You may need to work in

batches.

Instructions