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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.
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:
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:
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.