Learn how to prepare some delicious vegetable milanesas made with eggplant. A double batter of breadcrumbs with garlic and parsley that will make this dish last less than 5 minutes on the table. Milanese eggplants are the perfect accompaniment to your daily dishes, so get to work with this easy recipe and enjoy!
Ingredients to make Milanese Eggplants:
- 2 units of Eggplant
- 1 pinch of Salt and Pepper
- 2 units of Egg
- 1 cup of breadcrumbs
- 2 garlic cloves
- 1 bunch of parsley
- oil for frying
How to make Milanese Eggplants:
- Wash and cut the aborigines into slices approximately one centimeter wide.
- Then, to dry them out a bit, place them on a large colander or absorbent paper and cover them with salt.
- Reserve the eggplants like this for about 15 minutes.
- Apart, beat the eggs with a point of salt and pepper.
- Also add about two tablespoons of water and reserve in a deep dish for the batter station.
- Finely chop the garlic and parsley.
- Mix these ingredients with the breadcrumbs to make a flavored bread and place in another deep bowl for the batter station.
- Eliminate excess salt from the aborigines and dry the liquid they have released with an absorbent paper.
- To coat the aborigines, first pass them in the egg then in the breadcrumbs and repeat the process so that they have a double coating
- Heat enough oil in a frying pan and when they are very hot, fry the aborigines until they are golden brown on both sides.
- Then go through absorbent paper to remove excess oil.
