Name: Portobello and Eggplant Schnitzel
Yield: 8
Ingredients: 1 cup nonfat milk; 1 large egg; 2 cup italian-seasoned panko; 8 large portobello mushrooms, stemmed; 2 medium-sized eggplants, sliced into half inch rounds; 3 tablespoon unsalted butter; 3 tablespoon olive oil; 3 teaspoon capers; 3 tablespoon lemon juice; 2 tablespoon parsley, chopped; lemon slices and parsley sprigs for garnish

Ingredients

For the schnitzel:

1 Cup nonfat milk
1 large egg
2 Cups Italian-seasoned panko
8 large portobello mushrooms, stemmed
2 medium-sized eggplants, sliced into half inch rounds

For the lemon-caper sauce:

3 Tablespoons unsalted butter
3 Tablespoons olive oil
3 Teaspoons capers
3 Tablespoons lemon juice
2 Tablespoons parsley, chopped
Lemon slices and parsley sprigs for garnish

Directions

For the schnitzel:

Preheat oven to 350 degrees F. Coat baking sheet with cooking spray.

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.

For the lemon-caper sauce:

Melt butter in saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat and add lemon juice and parsley.

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.