Eggplant and Mushroom Schnitzel - Slender Kitchen
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Eggplant and Mushroom Schnitzel

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161
Calories 
23g
Carbs 
5g
Fat 
10g
Protein 
5
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

There really isn't anything better than a schnitzel in my opinion but since most are deep fried, many times they just don't fit into a healthy diet.  Luckily with today's veggie schnitzel recipe we not only can enjoy a delicious schnitzel, we can feel good about it.  Using eggplant and mushrooms as the base and light Panko breadcrumbs, you can make a crispy vegetarian schnitzel right in the oven in about 30 minutes.  This basic recipe would also work great with zucchini, summer squash, or cauliflower steaks.

Prep Time

Eggplant and Mushroom Schnitzel

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U eggplant, sliced into long steak
  • 4 U portabella mushroom caps
  • 1/4 cup nonfat milk
  • 2 U eggs
  • 1 cup Panko breadcrumbs
  • 2 tbsp. Parmesan cheese
  • 2 tsp. Italian seasoning
  • 3/4 tsp. salt
  • 3/4 tsp. pepper
  • 1 U lemon

Nutritional Facts

Serving Size: 
1 eggplant and 1 mushroom
Amount Per Serving
Calories 161
Calories from Fat 40
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
8%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 96mg
32%
Sodium 574mg
25%
Total Carbohydrate 23g
8%
Dietary Fiber 7g
25%
Sugars 6g
Protein 10g

Directions

  1. Preheat the oven to 350 degrees.
  2. Whisk the eggs and milk.
  3. Mix together the breadcrumbs, cheese, Italian seasoning salt, and pepper.
  4. Dip the eggplant and mushrooms into the egg whites and then press in breadcrumb mixture on both sides.
  5. Place on a prepared baking sheet and spray with cooking spray.
  6. Cook for 10 minutes. Then flip and spray with cooking spray. Cook for an additional 10-15 minutes until browned.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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