Eggplant Schnitzel: Crispy Vegan Recipe

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Eggplant schnitzel is beautiful, delicious, soft on the inside and crispy on the outside, and it feels like something you would order at a restaurant. I tried it for the first time at a plant based restaurant in Madrid, and as soon as I came home, I had to recreate it myself.

So here is my version: an easy, vegan and gluten free eggplant schnitzel recipe.

What Is Eggplant Schnitzel?

A schnitzel is traditionally a thin slice of meat that is flattened, breaded and fried. But we can do better. We are cool, we are ethical, and we like making the most of what grows from the earth, so we are using eggplant instead. The process is actually very similar. In both cases, the main ingredient is flattened and coated in breadcrumbs before cooking.

For my version, however, I chose not to fry the eggplant. I bake it instead, which keeps the schnitzel lighter and, for me, easier to digest, while still giving you that soft centre and crisp coating.

I have also made another version of schnitzel that is much higher in protein and, according to my friends who know the taste of meat, even closer to a traditional schnitzel. It is made with soy and has a firmer, more substantial texture. If you are looking for a more protein rich version, definitely give that one a try too.

Ingredients for Vegan Eggplant Schnitzel

Eggplant

Choose fresh, large eggplants, as they will lose quite a bit of volume once cooked and flattened. After they have released their excess moisture, I press them together firmly before breading. This helps create a softer, more substantial centre with a pleasantly meaty texture.

White Bean Cream

For the cream served underneath the eggplant schnitzel, I blended white beans with cherry tomatoes, garlic, cumin, salt, pepper and olive oil. Think of it as a kind of white bean hummus.

The cream is completely optional. You can serve the schnitzel without it, or replace it with another spread, such as classic hummus, pink hummus or a simple tomato cream. I chose white beans because they make the dish feel more complete, while also adding extra protein and fibre.

Crispy Coating

For a really crisp and substantial coating, I used soy milk, gluten free breadcrumbs mixed with crushed corn cereal, salt, pepper, nutritional yeast, paprika and rice flour.

The combination of breadcrumbs and crushed corn cereal creates a thicker, crunchier coating, while the nutritional yeast and paprika add extra flavour and depth.

The soy milk and rice flour help recreate the binding effect that egg would normally provide in a non vegan breading, allowing the crumbs to stick properly to the surface of the eggplant.

If you would like to learn more about replacing eggs in both sweet and savoury recipes, you can read my complete guide to egg substitutes, where I explain the different options and when to use each one.

How to Make Eggplant Schnitzel

The recipe has a few steps, but it is actually very simple to make. It just requires a little patience. And remember, while the creamy base is delicious and adds extra flavour and texture to the dish, it is completely optional. You can leave it out altogether or replace it with another cream or sauce you prefer.

Step 1: Cook the Eggplant

For this recipe, we need to cook the eggplant whole. Wash it well, prick it several times with a fork, then rub it with a little olive oil and salt. Place the whole eggplant on a baking tray and bake at 200°C for around 30 to 40 minutes, or until completely soft inside. If using a fan oven, bake at 190°C.

The exact cooking time will depend on the size of your eggplant. It is ready when the skin looks slightly wrinkled and the flesh feels very soft when gently pressed.

Step 2: Prepare the Confit Tomatoes

While the eggplant is cooking, prepare the tomatoes for the white bean cream. Place the cherry tomatoes in a small baking dish, drizzle generously with olive oil and season with salt and pepper. You can also add a clove of garlic and a few herbs if you like. Bake at 170°C for around 35 to 45 minutes, until the tomatoes are very soft, juicy and slightly caramelised. These roasted confit tomatoes will be blended with the white beans to create the creamy base for the schnitzel.

This step is completely optional. You can serve the eggplant schnitzel with a simple hummus instead, use another creamy sauce, or leave the base out altogether.

Step 3: Prepare the Breading Station

While the eggplant is cooking, prepare the ingredients for the coating. Set out three shallow bowls or plates. Pour the plant based milk into the first, add the rice flour to the second, and place the gluten free breadcrumbs mixed with the crushed corn cereal into the third.

The corn cereal is completely optional. I like adding it because it gives the coating an extra layer of crunch, but the schnitzel will still work perfectly well with breadcrumbs alone.

Step 4: Prepare the White Bean Cream

Once the tomatoes are soft and roasted, add them to a blender with the white beans, tahini, cumin, garlic, lemon juice, olive oil, salt and pepper. Blend until smooth and creamy. Add one ice cube or around two tablespoons of cold water while blending to loosen the mixture and help keep it cool as the blender runs. Taste and adjust the seasoning if needed. The final texture should be smooth, creamy and easy to spread onto the plate.

Step 5: Drain and Flatten the Eggplant

Once the eggplant is fully cooked, remove it from the oven and let it cool slightly in a colander so it can begin to release some of its excess moisture. When it is cool enough to handle, place it on a clean kitchen towel and gently start flattening it with your hands, taking care not to tear it.

I like doing this directly on a kitchen towel because it helps absorb the extra liquid as you work. Press the eggplant gradually until it becomes flatter and more compact, while still keeping it intact.

Step 6: Bread and Bake the Eggplant

Now it is time to bread the eggplant. First, coat it in the rice flour, then dip it into the plant based milk, and finally press it into the breadcrumb mixture, making sure the entire surface is well covered.

Transfer the breaded eggplant to a baking tray and drizzle or brush it generously with oil. I used avocado oil, but olive oil works well too. Bake at 200°C for around 20 to 25 minutes, or 190°C in a fan oven, until the coating is golden and crisp. For an even crunchier finish, carefully turn the schnitzel halfway through baking.

I like using avocado oil for recipes like this because it has a neutral flavour and works well at higher cooking temperatures. It is also naturally rich in monounsaturated fats and contains vitamin E, so it is one of the oils I often reach for when baking or roasting.

Step 7: Assemble and Serve

Spread the white bean hummus onto the plate as a creamy base, then place the eggplant schnitzel on top. You can serve it whole, almost like a steak, or slice it before serving. I personally prefer leaving it whole and cutting into it at the table. Serve immediately while the coating is still crisp, and enjoy.

How to Make Eggplant Schnitzel Extra Crispy

The secret to a really crispy eggplant schnitzel is managing the moisture properly. Eggplant naturally contains a lot of water, so once it has been cooked, let it drain well and gently press it on a clean kitchen towel to absorb as much excess liquid as possible before breading.

Then make sure the coating is generous and covers the entire surface. I like mixing gluten free breadcrumbs with crushed corn cereal because it adds even more crunch, although the cereal is completely optional.

Finally, do not be too shy with the oil before baking. A light but even coating of oil helps the breading become golden and crisp in the oven instead of staying dry and pale. If you want an even crispier result, turn the schnitzel carefully halfway through baking so both sides have a chance to brown.

Baked Eggplant Schnitzel vs Fried

I am not a big fan of frying at home, so I prefer baking my eggplant schnitzel. It requires much less oil, feels lighter, and still gives you a beautifully crisp coating when the eggplant is properly drained and breaded.

That said, you can absolutely fry it if you want a richer, more indulgent result. Since the eggplant is already fully cooked before breading, the frying stage is really just about making the coating golden and crisp.

Heat a layer of neutral cooking oil in a large frying pan over medium heat. Once the oil is hot, carefully add the breaded eggplant and cook for around 2 to 3 minutes on each side, or until deeply golden and crisp. Transfer it to a plate lined with kitchen paper to absorb any excess oil, then serve immediately while the coating is still crunchy.

Both methods work beautifully. Baking is the version I make most often, while frying is perfect when you want the full schnitzel experience.

Can I make eggplant schnitzel in the air fryer?

Yes, absolutely. An air fryer works especially well for eggplant schnitzel because, essentially, it cooks with circulating hot air in a similar way to a fan oven.

It can also make the whole recipe easier to manage. Since the cherry tomatoes for the white bean cream also need to roast in the oven, using the air fryer for the schnitzel means you do not have to cook everything on different oven levels or worry about running out of space.

Place the breaded eggplant in the air fryer basket, making sure it is not overcrowded, and lightly brush or spray the surface with oil. Cook at around 190°C for 15 to 20 minutes, carefully turning it halfway through, until the coating is golden and crisp.

I use my air fryer all the time, especially when I am cooking several elements of a dish at once. Mine is a Philips air fryer, which you can find linked here.