Breaded eggplants are the ideal side dish for your main courses; it is a delicious traditional Italian dish with a rich cherry tomato sauce. It is a simple, economical, and very yielding recipe.
Place the Santa Clara® Semi-Skimmed Milk in a baking dish, season with salt and pepper, and set aside.
Cut the eggplants into 2 cm thick slices and soak them in the milk you prepared for 20 minutes, so they can lose their bitterness.
Pour the flour onto a flat plate, place the egg in a deep plate, and add the panko in another plate. You will use these ingredients to bread the eggplants.
Drain the eggplants, coat them in flour, and shake off the excess (by tapping them), then dip them in the egg and finish by coating with panko.
Heat oil in a skillet over medium heat and fry two to three slices of eggplant at a time (so the oil doesn't cool down). Turn them over once they acquire a golden color. When both sides are golden, remove them and let them drain on paper towels.
For the cherry tomato sauce: Cut the cherry tomatoes in half and set aside.
Heat the oil in a skillet and sauté the garlic followed by the onion. Once the onion is transparent, add the cherry tomatoes and lower the temperature to cook them slowly. Once they are soft and release their juice, add the thyme, season with salt and pepper, and serve.
Place the eggplants on a tray and drizzle them with the cherry tomato sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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