Sumac-Spiced Eggplant Schnitzel

• 1 large eggplant
• 2 1/4 cups fresh breadcrumbs
• 2 tablespoons ground sumac
• 1 tablespoon Parmesan cheese, finely grated
• 1 tablespoon mint, finely chopped
• 1 tablespoon flat-leaf parsley, finely chopped
• finely grated zest of half a lemon
• sea salt and pepper
• 2 eggs
• dash of milk
• 1/4 cup all-purpose flour
• olive oil, for frying
• lemon wedges, for garnish

1. Cut the eggplant into 3/4 inch-thick slices.
2. Combine the breadcrumbs, half of the sumac, the Parmesan, mint, parsley, lemon zest and seasoning.
3. Whisk the eggs with the dash of milk and place the flour in a bowl or plate.
4. Dust the eggplant slices with flour, dip them in the egg mix, then coat with the breadcrumbs.
5. Heat the olive oil in a large non-stick frying pan and fry the eggplant slowly, in batches for about 34 minutes or until golden brown on both sides.
6. Remove with a slotted spoon and drain on paper towels.
7. Season with a little salt, and sprinkle with the remaining sumac.

eggplant, fresh breadcrumbs, ground sumac, parmesan cheese, mint, flatleaf parsley, lemon, salt, eggs, milk, allpurpose, olive oil, lemon wedges

Taken from www.foodrepublic.com/recipes/sumac-spiced-eggplant-schnitzel-recipe/ (may not work)