Eggplant (Aubergine) Milanese (Snitchel) Recipe
Description: Indulge in the flavors of Italy with this delectable Eggplant Milanese recipe, featuring crispy breaded eggplant slices served with your favorite sides. This recipe is perfect for a quick and healthy meal, ready in under an hour!
- Total Time: 50 minutes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories: 240.4 per serving
Ingredients:
- 5 eggplants
- 2 cups water
- 1 cup vinegar
- 2 eggs
- 1-2 garlic cloves
- 1 bunch parsley
- Salt, to taste
- Pepper, to taste
- 1 cup milk
- Bread crumbs
- Oil (for frying)
- Mozzarella cheese (optional)
Instructions:
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Prepare Eggplants:
- Wash eggplants and cut them into strips of 1cm (10mm) thickness.
- In a large pot, bring water and vinegar to a boil. Add the eggplant strips and boil for 2 to 3 minutes. You may need to do this in batches depending on the size of your pot.
- Remove the boiled eggplant strips and place them on a tea towel or paper towel to drain and cool.
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Prepare Egg Mixture:
- In a mixing bowl, beat the eggs.
- Add minced garlic, chopped parsley, salt, pepper, and milk to the beaten eggs. Mix well to combine.
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Bread the Eggplants:
- Spread bread crumbs on a tray.
- Dip the cooled eggplant strips into the egg mixture, coating them evenly.
- Roll the egg-coated eggplant strips in the bread crumbs, ensuring they are well coated.
- Repeat the process for all eggplant strips.
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Fry the Eggplants:
- In a frying pan, heat oil over medium heat.
- Once the oil is hot, add the breaded eggplant strips in batches.
- Fry until they turn golden brown on both sides.
- Remove the fried eggplants from the pan and place them on paper towels to drain excess oil.
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Serve:
- Eggplant Milanese can be served with a side salad and mashed potatoes for a complete meal.
- Optional: For an extra cheesy twist, place mozzarella cheese on top of the fried eggplants and bake in a medium heat oven until the cheese melts.
- Serve hot and enjoy the delicious flavors of Eggplant Milanese!
Nutritional Information (Per Serving):
- Calories: 240.4
- Fat Content: 5.9g
- Saturated Fat Content: 2.4g
- Cholesterol Content: 101.5mg
- Sodium Content: 79.4mg
- Carbohydrate Content: 42.3g
- Fiber Content: 23.3g
- Sugar Content: 16.2g
- Protein Content: 12.1g
Recipe Notes:
- Ensure the eggplant strips are well-drained after boiling to prevent the breading from becoming soggy.
- Adjust the seasoning according to your taste preferences.
- Experiment with different side dishes to accompany Eggplant Milanese for a personalized culinary experience.
- Serve immediately for the best taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though they are best enjoyed fresh.
