Vegetarian

EGGPLANT AND PORTOBELLO SCHNITZEL is for Dinner.

EGGPLANT AND PORTOBELLO SCHNITZEL takes 15 minutes to prepare.

EGGPLANT AND PORTOBELLO SCHNITZEL takes 30 minutes to cook.

EGGPLANT AND PORTOBELLO SCHNITZEL makes 8 servings.

The ingredients for EGGPLANT AND PORTOBELLO SCHNITZEL are:

Schnitzel

1 cup nonfat milk
1 large egg
2 cups Italian-seasoned dried breadcrumbs
8 large portobello mushrooms, stemmed
2 medium-sized eggplants, sliced into 1/2-inch rounds

Lemon-Caper Sauce

3 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. capers
3 Tbs. lemon juice
2 Tbs. parsley, chopped
Lemon slices and parsley sprigs for garnish, optional

Here is how you make EGGPLANT AND PORTOBELLO SCHNITZEL:

Preheat oven to 350F. Coat baking sheet with cooking spray.To make Schnitzel: Whisk together milk and egg in wide bowl. Spread breadcrumbs on large plate. Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, 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 breadcrumbs are dark golden brown. Set aside.To make Lemon-Caper Sauce: Melt butter in saucepan over mediumhigh 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.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user TRAVELNISTA.

The nutritional information for EGGPLANT AND PORTOBELLO SCHNITZEL is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 286.2

• Total Fat: 12.7 g
• Cholesterol: 37.3 mg
• Sodium: 622.2 mg
• Total Carbs: 36.2 g
• Dietary Fiber: 6.5 g
• Protein: 10.1 g