Eggplants are in peak season during summer and therefore at their best and cheapest during this time. They make a simple tasty vegetarian schnitzel that can easily be adapted to gluten free and vegan. The addition of parmesan, parsley and lemon zest to the crumb mix adds extra flavour, so feel free to experiment with different combinations. Estimated cost per serve: $ 4.85*

1. Preheat oven 140°C (120°C fan-forced). Line a baking tray with baking paper.
2. Place flour in a baking tray and season with salt and pepper. Place beaten egg in a shallow oven dish. In a small bowl combine breadcrumbs with parmesan, parsley and zest, tossing to combine. Place breadcrumb mixture on a baking tray.
3. Take each eggplant slice and dip it in the flour on both sides until evenly coated, followed by the beaten egg and then the breadcrumb mixture. Set aside.
4. Heat 2 tablespoons olive oil in a large non-stick frying pan over a medium-high heat and cook eggplant schnitzels in batches for 3-4 minutes each side or until golden and cooked through. Place on prepared baking tray and keep warm in oven. Repeat process until all the schnitzels are cooked.
5. Serve schnitzels with a squeeze of lemon and a cabbage slaw for a light summer meal.

NOTE: Cost can vary slightly based on seasonal variations and environmental influences affecting supply