RECIPE: Eggplant “Schnitzel” with Smoked Paprika Cream

For the smoked paprika cream, start a heavy bottom saucepan (gallon) at medium high.
With a tsp of oil, saute shallots and smoked paprika until translucent, approx.
4 min.
Add tomato paste and garlic for one minute, stirring until fragrant, allowing the tomato paste to slightly caramelized on the pot.
Deglaze with white wine- reduce until almost au sec (approx.
30 minutes).
Add water, mirepoix base and heavy cream, reduce by 1/3 volume (approx.
30 minutes).
Strain out solids- season liberally with pepper- check for salt.
To prepare the eggplants, preheat the oven to 350° F.
Place the eggplants on a baking sheet lined with parchment paper or foil and use a fork to pierce the eggplants a few times to allow steam to escape while cooking.
Roast the eggplants in the oven for about 25 minutes until they are tender.
Remove them from the oven and cover them with plastic wrap to let them steam.
Let the eggplants cool slightly until they are easy to handle.
Peel the skin off, cut each eggplant in half length wise and use a fork to flatten the eggplant.
For the schnitzel, set your breading station up.
In three separate bowls, place eggs, flour, and panko.
Season the panko with garlic and onion powder, thyme, oregano, salt, and pepper.
Dip each eggplant into the flour, making sure it’s coated on both sides.
Shake off any excess flour.
Dip the eggplant in the egg mixture.
Finally, coat the eggplant with panko mixture, pressing gently to make sure the breadcrumbs stick well.
Heat fryer to 350° F.
Gently place the eggplant in the oil.
Fry until golden brown, 2-3 minutes.
Serve eggplant schnitzel with smoked paprika cream sauce, lemon wedges, and freshly chopped parsley.