The aubergine milanesas are one of those ideal dishes for the whole family. For eggplant lovers, the mix of flavors is an irresistible bite. But for those people who don't like it too much or even children, the slightly camouflaged eggplant flavor makes it delicious. On the other hand, it is a light and low-fat dish, perfect if you are taking care of your diet.
The preparation is very simple and in a few minutes and with hardly any preparation, you will get a second course or a very light and delicious dinner. Eggplant contains large amount of substances necessary for the body, such as antioxidants, vitamins, minerals such as iron, potassium or calcium. In addition, it is a vegetable rich in fiber and with an important water content. As you can see, an essential ingredient because of how healthy it is. Without further ado we get down to the kitchen!
- 2 large aubergines
- 8 slices of cooked ham
- 8 slices of goat cheese or your favorite taste
- Ketchup
- oregano
- virgin olive oil
- 2 eggs
- bread crumbs
- flour
- coarse salt
- First we have to remove the acidity from the aubergines, the process is as follows.
- We prepare a fairly large container with plenty of water and coarse salt.
- We stir well to dissolve the salt in the water.
- Cut the aubergines into slices of approximately 1,5 centimeters.
- We introduce in the water and leave for at least 30 minutes.
- After that time, drain the water and dry the aubergines with absorbent paper.
- Now we are going to preheat the oven to about 200 degrees.
- We prepare 3 containers and in one of them we beat the eggs, in the other we put flour and in the last breadcrumbs.
- We prepare a baking tray with greaseproof paper.
- Now, we are going to pass the aubergine slices first in flour, then in beaten egg and finally in breadcrumbs, we place on the tray.
- Once they are all prepared, we put the tray in the oven.
- When they take about 10 minutes, we drizzle a little olive oil over the aubergines and leave another 5 minutes.
- After that time the aubergines will be golden brown and well cooked inside.
- We take the tray out of the oven and finish preparing the milanesas.
- We put a tablespoon of tomato sauce on each eggplant.
- We cut the slices of cooked ham in two and we place them on the tomato sauce.
- Then we put the cheese on all the aubergines.
- To finish, we put a little oregano and return to the oven until the cheese melts and begins to brown.