Milanesas de Berenjena - fried eggplant
A vegetarian take on Argentina's popular Milanesas.
Recipe from app ↗40 min
Prep
10 min
Cook
2
Serves
2652 kcal
Calories
29g
Protein
105g
Carbs
241g
Fat
Ingredients
Other
medium eggplant1 pieces
Pinch salt1 pieces
garlic cloves2 pieces
½ cup parsley1 pieces
eggs2 pieces
50g flour1 pieces
Pinch garlic powder1 pieces
Pinch white pepper1 pieces
50g breadcrumbs1 pieces
olive oil (to fry)1 cup
Method
01
Peel and slice the eggplant in ½cm thick slices. Put them in a sieve over a bowl and cover them with salt, rubbing them to make sure the salt is all over. Leave them there for at least 30 minutes, 1 hour would be ideal
02
Prepare the three-step coating station by mixing flour, white pepper and garlic powder. Then beat two eggs together with finely chopped garlic and parsley. Lastly add breadcrumbs to a third bowl
03
Coat the eggplant slices first in flour, then the egg mixture and then breadcrumbs. In a pan with the olive oil on high heat, cook 3-4 minutes per side until crispy and golden brown. Enjoy with some salad or potatoes!