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Ingredients
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1/3 cup vegetable oil
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4 (125g each) crumbed beef schnitzels
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2/3 cup chargrilled vegetable pasta sauce
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4 slices chargrilled eggplant
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2/3 cup grated mozzarella cheese
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100g salad leaves
Method
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1Line a baking tray with foil. Pour oil into a frying pan until 1cm deep. Heat pan over medium-high heat. Reduce heat to medium. Cook schnitzels, in batches, for 2 minutes each side or until golden. Transfer to prepared tray.
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2Preheat grill on medium. Spread pasta sauce over each schnitzel. Top each with 1 slice eggplant. Sprinkle with cheese. Grill for 2 minutes or until cheese is golden and melted. Serve with salad leaves.
Source: taste.com.au
