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Everyone loves Oktoberfest, even vegetarians. This portobello and eggplant schnitzel is perfect to serve at your Oktoberfest for your vegetable-loving guests.
Whisk together milk and egg in wide bowl. Spread panko on large plate. Dip mushrooms and eggplant slices into milk mixture, then coat slices with panko. Shake off excess panko and set on prepared baking sheet. Spray vegetables with cooking spray and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and panko is dark golden brown. Set aside.
To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with lemon-caper sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.