Vegetables & legumes
Eggplant Milanesa
A crispy vegetarian take on the classic breaded milanesa.
Vegetarian
Ingredients
- 2 large eggplants
- 3 eggs
- 2 garlic cloves
- Parsley to taste
- 300 g breadcrumbs
- Salt and pepper to taste
- Oil for frying
Step-by-step
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- Cut the eggplants into 1 cm slices, salt them and let rest 15 min. Pat dry with paper.
- Put the eggs, garlic, parsley, salt and pepper in the mixing bowl. Mix 10 sec/speed 5.
- Dip the slices in the egg and then in the breadcrumbs, pressing well.
- Fry in hot oil until golden on both sides. Drain on paper towels.
- Serve plain, with lemon, or topped napolitana-style.
Tips
- Salting the eggplant removes its bitterness.
- Coating them twice in breadcrumbs makes them crispier.
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