Aubergine schnitzel with garlicky green beans recipe

Name: Aubergine schnitzel with garlicky green beans
Yield: Serves 4
Ingredients: 40g butter, at room temperature; 2 garlic cloves, crushed; 10g fresh flat-leaf parsley, finely chopped; 75g plain flour; 2 eggs, beaten; 100g panko breadcrumbs; 2 aubergines, each sliced lengthways into 4 (stalk attached); spray oil; 220g pack green beans, trimmed; 1 lemon, zested and cut into wedges; 20g pecorino, finely grated

Created by The Tesco Recipes team

Baked aubergines are not just a fab side dish, they can be the main event – here they're coated in panko breadcrumbs and baked til tender on the inside and crunchy on the outside. Serve this tasty aubergine schnitzel with green beans coated in a garlicky, herby butter for an interesting veggie dinner!

See method

Serves 4
Takes 1 hr
350 calories / serving

Vegetarian

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
40g butter, at room temperature
£1.85
£7.40/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
10g fresh flat-leaf parsley, finely chopped
£0.50
£16.67/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
75g plain flour
£0.70
£0.47/kg
Tesco British Barn Eggs 10 Pack
2 eggs, beaten
£1.70
£0.17/each
Blue Dragon Panko Breadcrumbs 120G
Everyday Low Price
100g panko breadcrumbs
£1.90
£15.83/kg
Tesco Aubergine Each
This product's currently out of stock
Aldi Price Match
2 aubergines, each sliced lengthways into 4 (stalk attached)
Frylight Sunflower Oil Spray 190Ml
Everyday Low Price
spray oil
£1.75
£9.21/litre
Tesco Green Beans 220G
Aldi Price Match
220g pack green beans, trimmed
£0.85
£3.86/kg
Tesco Lemons Each
1 lemon, zested and cut into wedges
£0.37
£0.37/each
Tesco Grated Pecorino Cheese 50G
20g pecorino, finely grated
£1.45
£29.00/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Mash the butter, garlic, parsley and some black pepper in a bowl; set aside.
Tip the flour, eggs and breadcrumbs into 3 separate shallow bowls. Pat the aubergine slices dry with kitchen paper, then coat, one at a time, in the flour, eggs and, finally, the breadcrumbs.
Arrange the aubergine slices in a single layer on a baking tray. Spray on both sides with spray oil; bake for 25-30 mins, turning halfway, until crispy and golden.
Meanwhile, boil the green beans for 5-6 mins until tender. Drain, return to the empty pan and add the garlic and parsley butter so it begins to melt.
Divide the aubergine schnitzel and beans among plates, with the herby garlic butter drizzled over. Scatter over the lemon zest, pecorino and a twist of black pepper, and serve with lemon wedges to squeeze over.