This is a delicious vegetarian recipe for people who do not eat meat, without leaving aside a delicious dish such as a milanesa. It's also a great option for meatless Mondays. Enjoy it!
Peel the aubergine and cut it into slices, 1 cm long each; add salt to remove bitterness.
In a tray with a rack, place the slices of aubergine with the salt to release its juice for 20 minutes. Dry the aubergines very well with absorbent paper.
In a tray, mix the egg with the previously minced garlic.
In another tray, mix the breadcrumbs with the Parmesan cheese and the parsley.
To bread, pass a slice of eggplant through the egg mixture and then through the bread mixture. Do these two processes twice.
Heat the oil and fry the aubergines for 4 minutes on each side, then leave them on a plate with absorbent paper to remove excess oil. Serve in an extended plate and accompany with poblano rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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