Sumac-Spiced Eggplant "Schnitzel"

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

¼ cup all-purpose flour

2 large eggs

1 tablespoon whole or reduced-fat milk

1 cup panko

2 tablespoons ground sumac, divided

1 tablespoon finely grated parmesan cheese

1 tablespoon finely chopped fresh mint leaves

1 tablespoon finely chopped fresh flat-leaf parsley

1 teaspoon finely grated lemon zest (from 1 lemon)

½ teaspoon fine salt, plus more as needed

Freshly ground black pepper

1 large eggplant (1.25 to 1.5 pounds), trimmed and sliced lengthwise 3/4-inch thick

olive oil, for frying

Directions

Place the flour in a shallow bowl. In another shallow bowl, whisk together the eggs and milk until combined. In a third shallow bowl, stir together the panko, 1 tablespoon of the sumac, the cheese, mint, parsley, lemon zest, salt and a few grinds of pepper until combined.

Dip the eggplant slices in the flour, then in the egg mixture, then coat with the panko mixture, using all of the latter.

Line a large plate with several layers of paper towels.

Pour the oil to a depth of 1/2 inch in a large skillet set over medium heat. Once the oil shimmers, working in batches, if necessary, to avoid overcrowding, fry the eggplant until golden brown on the outside and tender on the inside, about 4 minutes per side. (Make sure it is frying relatively slowly so the inside isn't still too firm by the time the outside is browned.)

Use a slotted spatula to transfer the eggplant slices to the lined plate. Season lightly with salt and sprinkle with the remaining 1 tablespoon of sumac. Serve hot.

Nutrition

• Serving Size: Per serving (using whole
• Calories: 220
• Total Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 105 mg
• Sodium: 350 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 7 g