Eggplant Schnitzel

Peel garlic and squeeze through a garlic press. Beat the butter in a warm bowl until fluffy and stir in the garlic, herbs, lemon juice and salt. Cover the butter and refrigerate.

Cut the eggplant into 1 cm (approximately 1/2-inch) thick slices, sprinkle with salt, place in a colander and let stand 20 minutes for some of the water to drain out of the eggplant. Pat dry and season with pepper.

Preheat the oven to 70°C (approximately 150°F). Place the flour in a shallow bowl, beat the eggs in another bowl and place the breadcrumbs in a third bowl. Dredge the eggplant slices first in flour, then dip in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs, patting to adhere. Heat the butter in a skillet and working in batches saute the eggplant until golden brown on both sides. Keep the finished eggplant warm in the oven while you cook the remaining eggplant.