Now Frying: Eggplant Schnitzel With Buttermilk Slaw

Ingredients

• 2 eggplants, about 14 ounces each
• 1/3 cup plain flour
• 2 free-range eggs
• 1 cup panko breadcrumbs
• 2 tablespoons chia seeds
• 3/4 cup grated Parmesan
• Handful flat-leaf (Italian) parsley
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 garlic clove
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 2 teaspoons rapadura sugar or brown sugar
• 10 1/2 ounces white cabbage
• 1 carrot
• 1 Granny Smith apple
• Large handful coriander leaves