Baked eggplant schnitzel is a lighter, plant-based take on the Israeli favorite: slices of eggplant salted, breaded in seasoned flour, egg and panko, baked until golden and crisp, and served with a garlicky lemon tahini sauce and parsley.

Crispy Without Frying

Salt the eggplant slices for about 30 minutes to draw out bitter juices and moisture, then pat them dry. Bread them, drizzle or brush with olive oil, and bake on a rack or well-oiled pan at high heat, flipping once, until golden. Eggplant’s meaty texture holds up well to the breading.

Kosher Notes

This schnitzel is pareve, so it works as a vegetarian main or a side at a meat or dairy meal. Use tahini with a reliable hechsher, and check each egg for blood spots.

Make-Ahead

Salt the eggplant up to 2 hours ahead. The tahini sauce keeps a week; add sumac or za’atar for extra flavor. Leftovers re-crisp at 400°F.

Crispy Baked Eggplant Schnitzel with Garlic Tahini - Kosher Plant-Based Comfort

Crispy baked eggplant slices coated in seasoned breadcrumbs and served with creamy garlic tahini sauce for a satisfying plant-based dinner.

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Prep Time 45

Cook Time 25

Total Time 1 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Israeli, Mediterranean, Middle Eastern

Calories: 285

Ingredients Method Notes

Ingredients

For the Eggplant

2 large eggplants about 2.5 pounds total
2 teaspoons kosher salt for salting eggplant
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
3 large eggs beaten
2 cups panko breadcrumbs
3 tablespoons olive oil divided

For the Garlic Tahini

1/3 cup tahini well stirred
4 cloves garlic minced
3 tablespoons fresh lemon juice
3-4 tablespoons water as needed
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
2 tablespoons fresh parsley chopped, for garnish

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Method

Prepare the Eggplant

Slice eggplants into 1/2-inch thick rounds. Arrange on paper towels or clean kitchen towels and sprinkle both sides generously with kosher salt. Let sit for 30 minutes to draw out moisture.
After 30 minutes, pat the eggplant slices completely dry with paper towels. The salt will have drawn out quite a bit of liquid.
Preheat oven to 425°F. Line two large baking sheets with parchment paper and brush lightly with 1 tablespoon of olive oil.

Set Up Breading Station

Set up three shallow dishes: In the first, whisk together flour, paprika, garlic powder, and black pepper. In the second, beat the eggs. In the third, mix panko breadcrumbs with remaining 2 tablespoons of olive oil until evenly coated.
Working with one slice at a time, dredge eggplant in seasoned flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Finally, press into the oiled breadcrumbs, coating both sides well.
Place breaded eggplant slices on prepared baking sheets, leaving space between each piece for even browning.

Bake and Make Sauce

Bake for 12-15 minutes, then carefully flip each piece and bake another 10-12 minutes until golden brown and crispy.
While eggplant bakes, make the tahini sauce. In a small bowl, whisk together tahini, minced garlic, lemon juice, salt, and cumin. Gradually whisk in water, 1 tablespoon at a time, until you reach a creamy, pourable consistency.
Taste tahini sauce and adjust seasoning with more lemon juice, salt, or garlic as desired.

Serve

Transfer crispy eggplant schnitzel to serving plates. Drizzle with garlic tahini sauce and sprinkle with fresh parsley. Serve immediately while hot and crispy.

Notes

The eggplant can be salted and patted dry up to 2 hours ahead. Store leftover schnitzel in the refrigerator for up to 3 days and reheat in a 400°F oven for 5-7 minutes to re-crisp. Tahini sauce will keep for a week in the fridge and can be thinned with water if it thickens. For extra flavor, add a pinch of sumac or za'atar to the tahini sauce.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 14g 18%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 93mg 31%

Sodium 425mg 18%

Dietary Fiber 8g 29%

Total Sugars 6g

Protein 12g 24%

Crispy Baked Eggplant Schnitzel with Garlic Tahini – Kosher Plant-Based Comfort

Crispy Without Frying

Kosher Notes