Breaded fried eggplant with a dark red onion chutney. — *In this photo I used gluten free Panko for a very crunchy taste and to the right is the red onion and chili chutney, a perfect topping.*
Photo by PattyCooks.

Diets
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarians
[x] Gluten free: use gluten free bread crumbs and rice flour
[x] Vegan: use mock eggs for dipping
[x] Keto: use a pork panko instead of bread
[O] Weight Maint: nope
[x] Mediterranean
[O] Lectin Avoidance: bread, eggplant, egg, milk
[O] Oxalate Avoidance: eggplant
[x] Purine Avoidance
[x] Allergies: EGGS, MILK

Fried Breaded Eggplant

A "schnitzelized" egg plant, great vegetarian main course with a red onion and chilli chutney.

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Servings:

Calories: 426kcal

Author: Patty

Ingredients

Red Onion + Chili Chutney

1 finely diced red onion
1 t red pepper flakes
1 minced garlic
3 T olive oil
1 T brown sugar
1/3 C balsamic vinegar
1 Pinch salt and pepper

Schnitzelized Eggplant

2 Chinese Eggplants Thinly sliced
2 C Flour Rice or Wheat flour
4 large Eggs Chisked
2 C Panko Gluten free or not
1 t Kosher salt
1 t Ground pepper
1/2 C Oil For frying

Instructions

Mise en Place

First, wash and prep the veggies: onion, egg plant
There are lots of variations of egg plants, go for the skinnier ones, not the fat ones, for this dish.

Schnitzel Station

Set up a bowl of lour, bowl of wished eggs, and bowl of seasoned panko (with salt and pepper)
Nearby have a cooling rack sitting inside a baking sheet.

Make Chutney

Heat the skillet, add olive oil and cook the onion for ~15 minutes on medium until very soft.
Add garlic, salt, pepper, and sugar. Stir constantly so there is no sticking for another ~5 minutes.
Add the balsamic vinegar and bring to a boil. Lower to simmer and keep cooking and stirring until the vinegar has reduced.
Take off the heat and after it cools a bit, put into a glass jar in the fridge.

Fry Eggplant

Heat a cast iron skillet, add oil.
Then dip the sliced eggplant in the flour-egg-panko and fry until tan in color.
Place on a drying rack within a baking sheet to catch the oil and let it cool off just a bit.

Serve

Place on a plate and ~2T Red Onion + Chilie Chutney.

Video

Notes

I choose to use the skinnier Japanese or Chinese eggplants for this dish, the bigger the eggplant the less I like the texture.

I also slice them around 1/4″ thick, not too much thicker.

For leftovers heat in the oven, do not microwave as it turns all mushy. Keep the Chutney in the fridge.

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