Eggplant Schnitzel with Plum Slaw

Step 1

To prepare schnitzel: Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

Step 2

Place flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko, sesame seeds, oil, paprika, 1/2 teaspoon salt and pepper in a third shallow dish; toss until the crumbs are uniformly orange in color.

Step 3

Using a sharp knife, cut eggplant lengthwise into six 1/2-inch-thick steaks. Season with 1/4 teaspoon salt, pressing it into the eggplant to adhere.

Step 4

Dip each eggplant slice in the flour, shaking off the excess, then in the egg, letting the excess liquid drip off. Press into the panko, coating well. Arrange the coated eggplant slices on the prepared baking sheet; bake until golden and crisp, 20 to 22 minutes. Sprinkle with 1/4 teaspoon salt.

Step 5

Meanwhile, prepare slaw: Whisk vinegar, oil, salt and pepper in a large bowl. Add cabbage, plums, basil and jalapeño; toss to combine. Serve the schnitzels with the slaw. Serve with lemon wedges, if desired.