parmesan and quinoa eggplant schnitzels
- 2 x 350g (12¼ oz) medium eggplants (aubergines), trimmed and sliced lengthways into 1.5cm (½ inch) thick slices
- sea salt flakes
- 1½ cups (150g/5¼ oz) quinoa flakes
- ½ cup (40g/1½ oz) finely grated parmesan
- cracked black pepper
- 2 eggs, lightly beaten
- extra virgin olive oil, for drizzling
- 500g (1 lb 1 oz) vine-ripened cherry tomatoes
- rocket (arugula) leaves, fresh mozzarella and basil leaves, to serve
- Preheat oven to 220°C (425°F).
- Sprinkle both sides of eggplant slices with a little salt and allow to stand for 10 minutes. Drain away excess liquid and pat dry.
- Combine the quinoa, parmesan and pepper in a shallow bowl.
- Dip the eggplant into the egg, then press both sides into the quinoa mixture.
- Place the eggplant on a large baking tray lined with non-stick baking paper and drizzle generously with oil. Add the tomatoes to the tray. Roast for 25–30 minutes or until the eggplant is golden and crisp.
- To serve, place the eggplant and tomatoes onto serving plates. Serve with rocket, mozzarella and basil. Serves 4
© DONNA HAY GROUP
