• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 3
    OK

    Milanesa de Berenjenas a la Parmesana (Eggplant Milanesa)

    The milanesa is arguably Argentina’s most popular dish. In this recipe, instead of using meat, marinated slices of eggplant are coated with breadcrumbs and baked until crisp with a generous coating of salty parmesan cheese.


    Ingredients
    2
    large eggplant
    2
    large eggs
    1/2
    cup
    finely chopped parsley
    3
    tablespoons
    milk
    2
    cloves
    garlic, chopped
    2
    cups
    dry breadcrumbs
    1
    cup
    grated parmesan cheese
    *
    Fine sea salt and freshly ground black pepper to taste
    *
    sunflower oil, for cooking
    Directions
    Peel and cut the eggplants lengthwise to make 3 long slices from each. Each slice about 1/4-inch thick. Sprinkle the slices with salt to draw out the bitterness and let stand for 15 to 30 minutes.
    Whisk together the eggs, parsley, milk and garlic. Add salt and pepper to taste and then the eggplant slices. Let soak, in the fridge, for 30 minutes.
    Preheat the oven to 400 degrees F. Lightly cover a baking tray with oil and place in the oven to heat up.
    Spread the breadcrumbs in a shallow bowl and one by one place the eggplant slices into the crumbs, turning and pressing until they are well covered.
    Place the breaded eggplant slices on the hot tray and cook until the bottom is golden brown, about 5 minutes.
    Turn over and sprinkle each milanesa generously with parmesan.
    By the time the cheese has melted the bottom should be nicely browned, 3 to 5 minutes more.
    Serve the hot milanesas with a salad, such as a combination of rocket (baby arugula), sundried tomatoes, grilled white mushrooms and feta cheese.

    The base number of servings for this recipe is 3
    OK

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