Yield 2 schnitzels

 Ingredients

 2 medium eggplants

 2-3 tbsp olive oil

 Coating

 2 to 2½ cups panko breadcrumbs

 1/2 cup sesame seeds

 2 tbsp nigella seeds

 2 tbsp chopped cilantro

 1/2 to 3/4 tsp salt

 1/2 tsp black pepper

 1/2 cup all-purpose flour

 1 large egg, whisked

 Frying & Finishing

 Neutral oil for shallow frying

 Chopped parsley

 Flaky salt

 Lemon wedges

 Directions

 Roast: Heat oven to 400°F (200°C). Prick the aubergines, drizzle with olive oil, and roast for about 30 minutes or until completely softened. Let cool slightly.

 Flatten: Peel off the skins. Keep each aubergine whole and gently flatten on a board with your hands or a fork. Sprinkle with salt.

 Mix the crumbs: Combine panko, sesame seeds, nigella seeds, cilantro, salt and black pepper on a large plate.

 Coat: Place the flour in one bowl and the whisked egg in another. Dust each flattened aubergine in flour, dip into the egg, then press well into the crumb mixture on both sides.

 Fry: Heat a shallow layer of neutral oil in a pan. Fry each schnitzel for about 1 minute per side until golden and crispy. Transfer to a plate with paper towel or to a cooling rack.

 Finish and serve: Sprinkle with parsley and flaky salt. Serve with  lemon wedges.