Enjoy our recipe Eggplant Schnitzel with Tofu Ragout by feastr. Ideal to gain weight and build muscles. Low Carb and very tasty.
|Calories||5733 kJ (1369 kcal)|
cutting board, grater, plate, chef's knife, spatula, non-stick frying pan, Spoon, Paper Towel, bowl
Slice the eggplants into approx. ½ in thick slices, transfer to a clean kitchen towel, salt generously from both sides and let sit for approx. 10 minutes.
Coarsely dice the carrots, parsnip, and celery.
Dice the tofu. Finely chop the onions and chives.
Heat the olive oil in a non-stick frying pan over medium heat. Fry the onions until translucent.
Add the carrots, parsnips, tofu, and celery and fry for another 5 minutes.
Stir in the vegetable broth and cream cheese and let it boil for approx. 5 minutes.
Grate the Parmesan and whisk it in a bowl with the eggs and chives. Season with salt and pepper.
Slightly flour the eggplant slices and pass through the egg mass until they are well covered.
Heat the olive oil in a non-stick frying pan over medium heat. Fry the eggplant slices for approx. 2-3 minutes until golden brown from all sides.
Stack the eggplant fritters on a bed of tofu ragout.
Enjoy your meal!