Eggplant Schnitzel with Roasted Tomato Sauce| Becel

Name: Eggplant Schnitzel with Roasted Tomato Sauce| Becel
Ingredients: 1 small head garlic; 6 tablespoons plus 1 teaspoon Spreadable Dairy Free Becel® Plant Butter – Salted, divided; 32 ounces cherry or grape tomatoes; 1 small onion, coarsely chopped; 2 small eggplants, about ¾ pound each; ¼ cup flour; 1 egg, beaten; 1/3 cup breadcrumbs; 8 basil leaves; Vegan Parmesan for serving; Salt and pepper to taste

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Eggplant Schnitzel with roasted tomato sauce and Becel Plant Butter – A delicious, heart-healthy vegan recipe in just 35 minutes!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.becel.ca.

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Ingredients

1 small head garlic
6 tablespoons plus 1 teaspoon Spreadable Dairy Free Becel® Plant Butter – Salted, divided
32 ounces cherry or grape tomatoes
1 small onion, coarsely chopped
2 small eggplants, about ¾ pound each
¼ cup flour
1 egg, beaten
1/3 cup breadcrumbs
8 basil leaves
Vegan Parmesan for serving
Salt and pepper to taste