Eggplant Schnitzel with Tomato Sauce

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C 👩‍🍳✨

Bake the eggplant. Cut the eggplant lengthwise, drizzle with oil, season with salt and pepper, and bake in the oven at 200 C for about 20 minutes, until softened 🍆

Slice the onion. Slice the onion into strips 🧅

Slice the garlic. Slice the garlic into thin slices 🧄

Saute the onion and garlic. Saute the onion and garlic in a pan over medium heat for about 2-3 minutes, until the garlic starts to smell fragrant 🧅

Add the tomatoes. Add the canned tomatoes, season with salt and pepper, and simmer over low heat for about 5 minutes 🍅

Prepare the coating mixture. Prepare the coating mixture - beat the eggs and place the flour and breadcrumbs in separate bowls 🥚

Coat the eggplant. Scoop out the baked eggplant and mash it with a fork, pat dry with a paper towel, then coat it successively in flour, egg, and breadcrumbs 🍆

Fry the cutlet. Fry the cutlets in a shallow layer of oil over medium heat for about 2-3 minutes on each side until golden brown

Serve. Serve on the tomato sauce and garnish with the baked garlic 🍽️✨