Milanesas de berenjena (Argentinian fried eggplant)

Name: Milanesas de berenjena (Argentinian fried eggplant)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Greek, European, Mediterranean
Ingredients: 1 medium eggplant; Pinch salt; 2 garlic cloves; ½ cup parsley; 2 eggs; 50g flour; Pinch garlic powder; Pinch white pepper; 50g breadcrumbs; 1 cup olive oil (to fry)

3 steps

Prep:40minCook:10min

Updated at: Thu, 17 Aug 2023 04:52:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1326.3 kcal (66%)

Total Fat120.3 g (172%)

Carbs52.5 g (20%)

Sugars9.8 g (11%)

Protein14.3 g (29%)

Sodium377.9 mg (19%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ cupparsley

50gflour

50gbreadcrumbs

1 cupolive oil

to fry

Instructions

Step 1

Peel and slice the eggplant in ½cm thick slices. Put them in a sieve over a bowl and cover them with salt, rubbing them to make sure the salt is all over. Leave them there for at least 30 minutes, 1 hour would be ideal

Step 2

Prepare the three-step coating station by mixing flour, white pepper and garlic powder. Then beat two eggs together with finely chopped garlic and parsley. Lastly add breadcrumbs to a third bowl

Step 3

Coat the eggplant slices first in flour, then the egg mixture and then breadcrumbs. In a pan with the olive oil on high heat, cook 3-4 minutes per side until crispy and golden brown. Enjoy with some salad or potatoes!