Eggplant (Aubergine) Milanese (Snitchel)

Recipe by rick2978
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash eggplants and cut along in strips of 1cm (10mm), boil them in a mixture of half water and vinegar for about 2 to 3 minutes (you might have to do it in batches, depends on the size of the pot), remove and place them on a tea towel or paper towel, let drain and cool.
  • In the mean time, beat the eggs adding the garlic, parsley, salt, pepper and milk.
  • In a tray spread the bread crumbs.
  • Dip the cooled eggplants in the egg mixture and then pass over the bread crumbs, repeat the process until you finish the lot of the eggplants.
  • In a frying pan add oil and heat (medium heat) and fry the crumbed eggplants, remove as soon they get a golden colour, place them on paper towel to drain.
  • Can be served with salad and mushed potatoes.
  • •Another option: Once fried, put some mozzarella cheese on top and place in medium heat oven until cheese melts.
  • Always serve hot.
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