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"My take on an aubergine schnitzel"

Serves 4


"My take on an aubergine schnitzel"


  • 8 aubergines
  • 2 tins Chopped tomato
  • 2 carrots
  • 2 Celery
  • 1 onion
  • Chopped leaves Basil & parsley
  • Pinch Salt & pepper
  • Sprinkle Parmesan
  • Grated 100g Mozzarella
  • Olive oil


  1. Make the Napoletana sauce (sauté carrots, onion, celery and cans of tomato) Let it boil for a few 1 hour. Blend. 
  2. Cook the aubergine in some olive oil until brown.
  3. Layer the tomato sauce into a dish then add a layer of aubergine. Followed by a sprinkle of cheese and repeat until the dish is full.


My take on an aubergine schnitzel