To breaded eggplant is an excellent choice for those looking for a tasty, nutritious and, at the same time, simple meal. With its crunch on the outside and softness on the inside, this recipe will win over even those who aren't fans of vegetables. Ideal as a side dish or even as a main course, eggplant Milanese is perfect for all occasions. Let's learn how to prepare it easily and deliciously!
Ingredients:
- 2 medium eggplants
- 1 cup wheat flour
- 2 eggs
- 1 cup breadcrumbs (preferably seasoned)
- 1/2 cup grated Parmesan cheese (optional, but gives a special flavor)
- Salt and pepper to taste.
- Oil for frying (or olive oil if you prefer to bake)
Instructions:
1. Preparing the Eggplants
- Wash the eggplants well and cut them into slices about 1 cm thick. If you prefer, you can cut the eggplants into strips, but slices are more traditional and easier to breaded.
- To remove the eggplant's characteristic bitterness, place the slices in a sieve or container, sprinkle with a little salt and leave to rest for about 20 to 30 minutes. This will help remove the water and bitterness. After this time, rinse well and dry the slices with a clean cloth or paper towel.
2. Preparing the Stuffing Bench
- Arrange the ingredients for breading the eggplant in three shallow dishes:
- Put the wheat flour in the first bowl.
- In the second dish, beat the eggs with a pinch of salt and black pepper.
- Place the breadcrumbs on the third plate. If you like, add grated Parmesan cheese to the breadcrumbs for an extra touch of flavor.
3. Breading the Eggplants
- Coat the eggplant slices first in flour, coating them well.
- Then dip each slice into the beaten egg mixture, making sure they are well coated.
- Finally, coat the breaded slices in breadcrumbs (and cheese, if using), pressing down lightly so that they are well coated.
4. Frying or Roasting the Eggplants
- To fry: Heat a generous amount of oil in a large frying pan, enough to cover the bottom of the pan. Fry the eggplant slices for 2-3 minutes on each side, or until golden and crispy. Remove them from the pan and place on a plate lined with paper towels to drain off the excess oil.
- To bake: If you prefer a lighter version, you can bake the eggplants. Preheat the oven to 200°C, line a baking sheet with parchment paper and place the breaded eggplant slices on it. Drizzle them with a drizzle of olive oil and bake for about 20-25 minutes, turning the slices halfway through so that they are golden on both sides.
5. Serving
- Serve the breaded eggplants immediately, still crispy, with a homemade tomato sauce, a fresh salad or even rice and beans.
Tips:
- Variety of spices: If you want to give the breadcrumbs a special touch, you can add dried herbs such as oregano, thyme or basil, which go perfectly with eggplant.
- Cheese: The Parmesan cheese in the breadcrumbs is optional, but it makes all the difference to the taste and crunch. For a lactose-free version, simply omit the cheese or use a vegan version.
- Sauce alternatives: Although tomato sauce is the most traditional, you can serve breaded eggplants with seasoned yogurt sauce, seasoned mayonnaise or even a pesto sauce.
