Marinade eggplant slices in balsamic vinegar and yoghurt, one hour. Make mushroom sauce while schnitzels are marinating: bring mushrooms and chopped shallots to boil in vegetable broth, pepper, thyme and paprika powder, sliver when soft, put back in broth, add cream, thicken with all purpose flour, turn down, simmer 10 minutes.

Make schnitzels: dip marinated egg plant slices in flour, then egg, then flour again, egg again, then breadcrumbs. Fry in butter, about 5 minutes each side. Cover schnitzels with mushroom sauce. Serve. Delicious with steamed cauliflower sprinkled with parmesan cheese and Yukon potatoes fried in the leftover butter schnitzel sauce. Enjoy.