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This hearty dish is a real show stopper! Perfect for the eggplant lover, the eggplant subs in for a traditional burger bun. Feel free to use ground meat or ground turkey instead of the ground chicken breast to customize your meat patty. Serve with a fresh salad for the perfect meal.
2 large eggplants
2 eggs, slightly beaten
1 cup Gefen Bread Crumbs
oil, for frying
2 pounds ground chicken breast
6 eggs, slightly beaten
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 matzoh, soaked in water and squeezed
2 1/2-inch slices challah, soaked and squeezed
1/4 cup seltzer
salt, to taste
pepper, to taste
2 tablespoons Mishpacha Flour
2 tablespoons oil
16 ounces Tuscanini Tomato Sauce
2 and 1/2 cups water
4 tablespoons sugar
Peel and slice eggplant into 1/4-inch slices. Sprinkle with salt and set aside for one hour.
Dip slices first in egg and then in bread crumbs. Fry in hot oil on both sides until golden brown.
Mix all ingredients well.
Brown flour in oil. Add remaining ingredients. Bring to a boil. Simmer on low heat for five minutes.
Make a sandwich consisting of one slice eggplant, schnitzel, and eggplant. Place into cooking sauce and cook on low heat until meat is cooked through, approximately 30 minutes.
Photography by Tamara Friedman
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Delicious! the shnitzel is so buttery that it melts in your mouth! It’s tasty but not too tasty so the kids AND adults love it! it’s a win win in our family! Thank you!
Thank you so much Shaindy!
You couldn’t have described this recipe better 🙂 We’re so happy you’re enjoying it!