Eggplants in Milanese

Today we will do some breaded aubergines or aubergines in milanesa. Aubergines contain, just like green or sprout potatoes and unripe tomatoes, a substance called solanine, which, when ingested in large quantities, is toxic. So it is not recommended to eat raw potatoes or aubergines. In our recipe we are going to peel and fry them, which is the most effective cooking to eliminate this substance. In addition to not leaving a trace of solanine, we are going to prepare some tasty and crunchy milanesas.

Another secret of eggplants is that they have a very short life, so we will take special care when choosing them. We will look for the heaviest compared to their size, that have smooth and shiny skin without blemishes. They must also have a firm consistency that we will check if we tap gently with a finger and it bounces. Taking into account the short time they are kept, it is not advisable to buy them well in advance of the day we plan to consume them.

Preparation time: 1 hour

Ingredients ( 4 people)

3 eggplants
3 eggs
breadcrumbs with garlic and parsley
mustard and salt

To gratin

4 medium ripe tomatoes
oregano, basil, dehydrated garlic
grated emmental cheese

For sandwich

Bread
lettuce and tomato

Preparation

Peel and cut the aubergines along 1 cm thick. We salt on both sides and place in a colander for half an hour.

After that time this process achieves that with the lost water the bitter taste is also softened. Then we drain them and dry them well and we introduce them in the batter of the three eggs with the teaspoon of mustard, salt and pepper.

Then we pass them through breadcrumbs on both sides, pressing the bread with a fork, so that the milanesas are stiff.

We fry in abundant hot oil. When they brown, we take them out and shake the drainer before placing them on a plate in which we have put another one turned, so they will be dry and very crisp.

Suggestions for consuming them

The simplest option is to eat them on the plate with various salads. We are going to complicate a little more and prepare them gratin in the oven. We start by peeling and cutting the tomatoes into cubes. We put them in a pan with oil and seasonings and a teaspoon of sugar to lower the acidity. We do not let them cook too much, we remove them from the heat when they are soft. We put a layer of milanesas in a baking dish greased with butter and breadcrumbs, then we cover with the tomatoes and sprinkle with the Emmental cheese.