Milanesas de berenjenas - Eggplant Milanese
Milanesas de Berenjenas Recipe from Uruguay | Ingredients and Directions
Introduction
Milanesas de berenjenas, or Eggplant Milanese, is a delicious and popular dish in Argentina. This vegetarian version of the traditional Milanese dish is made with eggplant slices that are breaded and fried until crispy. It is a simple yet flavorful dish that is perfect for a quick and easy meal.
History
The origins of the Milanese dish can be traced back to Milan, Italy, where it is traditionally made with veal or chicken cutlets. The dish was brought to Argentina by Italian immigrants and has since become a staple in Argentine cuisine. The vegetarian version, made with eggplant, is a popular alternative for those looking for a meat-free option.
Ingredients
- 2 large eggplants or 3 small ones
- salt
- 2 eggs
- bread crumbs as needed
- oil for frying
How to prepare
- Peel the eggplants and place them in a colander with salt. Let them sit for a while, then wash them to remove the acidity. Dip the eggplants in beaten egg and breadcrumbs, and fry them in plenty of hot oil. After frying, place them on absorbent paper.
Variations
- Add grated Parmesan cheese to the breadcrumbs for extra flavor.
- Use panko breadcrumbs for a lighter and crispier crust.
- Top the fried eggplant slices with marinara sauce and mozzarella cheese for a twist on eggplant Parmesan.
Cooking Tips & Tricks
Make sure to peel the eggplants before slicing them to ensure a tender texture.
- Let the eggplant slices sit in salt to remove any bitterness before breading and frying.
- Use plenty of hot oil for frying to ensure a crispy and golden brown crust.
- Place the fried eggplant slices on absorbent paper to remove excess oil before serving.
Serving Suggestions
Serve Milanesas de berenjenas with a side of salad or roasted vegetables for a complete meal.
Cooking Techniques
Make sure to fry the eggplant slices in hot oil to ensure a crispy crust.
- Do not overcrowd the pan when frying to allow the eggplant slices to cook evenly.
Ingredient Substitutions
Use zucchini or portobello mushrooms as a substitute for eggplant.
- Use almond flour or crushed nuts instead of breadcrumbs for a gluten-free option.
Make Ahead Tips
You can bread the eggplant slices ahead of time and refrigerate them until ready to fry.
Presentation Ideas
Arrange the fried eggplant slices on a platter and garnish with fresh herbs or lemon wedges for a beautiful presentation.
Pairing Recommendations
Serve Milanesas de berenjenas with a glass of Malbec or a crisp white wine for a perfect pairing.
Storage and Reheating Instructions
Store any leftover Milanesas de berenjenas in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven until heated through.
Nutrition Information
Calories per serving
Each serving of Milanesas de berenjenas contains approximately 250 calories.
Carbohydrates
Each serving of Milanesas de berenjenas contains approximately 25 grams of carbohydrates.
Fats
Each serving of Milanesas de berenjenas contains approximately 15 grams of fats.
Proteins
Each serving of Milanesas de berenjenas contains approximately 5 grams of proteins.
Vitamins and minerals
Eggplants are a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.
Alergens
This recipe contains eggs and gluten from the breadcrumbs, which may be allergens for some individuals.
Summary
Milanesas de berenjenas is a nutritious dish that is rich in carbohydrates, fats, and vitamins. It is a great option for a vegetarian meal that is both delicious and satisfying.
Summary
Milanesas de berenjenas is a delicious and nutritious dish that is perfect for a vegetarian meal. With a crispy crust and tender eggplant slices, this dish is sure to become a favorite in your household. Enjoy it with a side of salad or roasted vegetables for a complete and satisfying meal.
How did I get this recipe?
I recall the moment I first laid eyes on this recipe for Milanesas de berenjenas - Eggplant Milanese. It was many years ago, during a trip to Italy with my husband. We were exploring the beautiful streets of Milan when we stumbled upon a quaint little restaurant tucked away in a narrow alleyway. The aroma of garlic, olive oil, and tomatoes wafted through the air, enticing us to step inside.
As we took our seats at a small table by the window, I couldn't help but admire the rustic decor and the warm, inviting atmosphere of the place. The menu was filled with traditional Italian dishes, but one item in particular caught my eye - Eggplant Milanese. I had never heard of such a dish before, but the description sounded delicious.
When our waiter brought out the dish, I was immediately struck by the vibrant colors and mouth-watering smell. The eggplant slices were coated in a crispy breadcrumb crust and topped with a savory tomato sauce and melted cheese. With my first bite, I knew I had discovered a new favorite.
After our meal, I couldn't resist asking our waiter for the recipe. He was kind enough to write it down for me on a napkin, complete with detailed instructions and a list of ingredients. I knew that I had to recreate this dish at home.
Back in our kitchen, I gathered all the necessary ingredients - eggplant, breadcrumbs, tomatoes, cheese, and of course, plenty of garlic and olive oil. As I began to prepare the dish, memories of our time in Milan flooded back to me. The sounds of the bustling streets, the taste of freshly made pasta, and the warmth of the Italian sun all seemed to come alive in my kitchen.
As I fried the eggplant slices to a perfect golden brown, I could almost hear the sizzle of the oil and smell the unmistakable aroma of Italian herbs and spices. The tomato sauce bubbled on the stove, filling the room with a rich, comforting scent that made my mouth water.
Once everything was ready, I assembled the dish just as I had seen it in that charming little restaurant in Milan. The crispy eggplant slices were topped with a generous spoonful of tomato sauce and a sprinkling of melted cheese. I couldn't wait to take my first bite and taste the fruits of my labor.
As I sat down at the table with my husband, I couldn't help but feel a sense of pride and satisfaction. The flavors of the Eggplant Milanese transported me back to that moment in Milan, and I knew that this recipe would become a staple in our household for years to come.
Over the years, I have shared this recipe with friends and family, each time adding my own personal touch and flair. Whether it's a special occasion or just a cozy night at home, Milanesas de berenjenas always brings a taste of Italy to our table.
As I look back on that fateful day in Milan, I am grateful for the opportunity to learn and create new dishes that bring joy and comfort to those I love. The recipe for Eggplant Milanese will always hold a special place in my heart, reminding me of the magic of travel, the beauty of Italian cuisine, and the power of good food to bring people together. Grazie mille, Italy, for inspiring this delicious dish that has become a beloved tradition in our family. Buon appetito!