Aubergine-miso schnitzel with tomato cream sauce

with basil, pangrattato and capellini pasta

Aubergine schnitzel Tomato cream sauce Vegetarian


For 10 servings

Aubergine schnitzel

3 aubergines

100 g salt

50 g miso

300 ml Debic Roast & Fry

200 g flour

200 g egg whites, pasteurised

300 g panko, Japanese breadcrumbs


Cream sauce with sun-dried tomatoes

500 ml water

30 g kombu

200 ml Debic Culinaire Original

150 g sun-dried tomatoes

20 ml soy sauce

salt and pepper


100 g panko

50 ml Debic Roast & Fry


500 g capellini pasta

50 ml Debic Culinaire Original

10 sprigs of basil

50 ml basil oil

50 g sun-dried tomatoes


Aubergine schnitzel

Chop the aubergines into equal slices and sprinkle both sides with salt.

Leave for twenty minutes so that the moisture can drain out.

Rinse well and dry the slices on paper towels.

Lightly spread the miso on both sides.

Coat the slices in the flour, then in the egg whites and finally in the panko.

Heat a sufficient quantity of Debic Roast & Fry and fry the schnitzels until crisp.

Cream sauce with sun-dried tomatoes

For the cream sauce, heat the water with the kombu for an hour at 65°C.

After that, remove the kombu.

Bring the dashi to boil again and add the culinary cream.

Reduce by half and add the sun-dried tomatoes.

Chop finely in the blender, pass through a fine sieve and season to taste with soy sauce, salt and pepper.


Heat the Debic Roast & Fry in a frying pan and add the panko.

Bake the panko until golden brown and season with salt to taste.

Drain on paper towels.


Cook the pasta al dente and serve with the Debic Culinaire Original and a bit of the cooking liquid.

Stir in a nice swirl using a ladle and a pair of tongs that fits on the plate and sprinkle with the pangrattato.

Finishing touch

Arrange the aubergines next to them and finish with the sauce, oil, basil and sun-dried tomatoes.