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Santa

Santa Clara ®
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Recipe of Breaded eggplants
Santa

Santa Clara ®
Recipe of Breaded eggplants
Santa

Santa Clara ®
Recipe of Breaded eggplants
Santa

Santa Clara ®
Recipe of Breaded eggplants
Santa

Santa Clara ®
Recipe of Breaded eggplants
Santa

Santa Clara ®
Recipe of Breaded eggplants
Claudia

Claudia Luna
Recipe of Breaded eggplants
Anelyda

Anelyda Polichaeta
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7

Breaded eggplants

60 minutes
Easy
4 servings
5
The breaded Eggplant is the ideal accompaniment to your strong dishes, it is a delicious traditional Italian dish with a rich cherry tomato sauce. It is a simple recipe, economic and very demanding.
Learn more about Santa Clara ®

Ingredients

  • 2 cups of half-fat milk Santa Clara®
  • 3 pieces of eggplant
  • 1 Cup of flour
  • 5 pieces of egg
  • 2 cups of panko bread crumbs
  • 2 cups of vegetable oil
  • 3 teaspoons of Salt
  • 2 teaspoons of Pepper
  • 350 grams of Cherry tomato
  • 1 teaspoonful of fresh thyme chopped
  • 1 clove of Garlic finely chopped
  • 1/4 of piece of onion finely chopped

    Preparation

    Place the Santa Clara® Skimmed Milk in a refractory, salty and reserve.
    Cut the aubergines into slices 2 cm thick and immerse them in the milk that you prepared for 20 minutes, so that they flake and lose their bitter flavor.
    Pour the flour into an extended dish, place the egg in a deep dish and add the panpko on a plate. With these ingredients you are going to bread the aubergines.
    Drain the aubergines, pass them through flour and remove the excess (by tapping them), then pass them through the egg and finish covering with the panko.
    Heat oil in a pan over medium heat and fry two to three slices of eggplant per batch (so the oil does not cool). Turn them over once they acquire a golden color. When they are golden brown on both sides, remove them and let them drain on absorbent paper.
    For the cherry tomato sauce: Cut the cherry tomatoes in half and reserve.
    Heat the oil in a pan and sauté the garlic followed by the onion. When the onion is transparent, add the cherry tomatoes and lower the temperature so that they cook slowly, once they are soft and release their juice, add the thyme, salt and serve.
    Place the aubergines in a tray and bathe them with the cherry tomato sauce.

    PRESENTATION

    Serve the aubergines in a nice tray.

    TIPS

    In case you do not get panko, you can replace it with ground bread.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1740
    kcal
    87%
    Carbohydrates
    149
    g
    50%
    Proteins
    26.6
    g
    53%
    Lipids
    120
    g
    185%
    Fiber
    10.8
    g
    22%
    Sugar
    11.4
    g
    13%
    Cholesterol
    2.6
    mg
    0.9%
    Esha
    Rate this Tip.
    Ratings (5)
    Kristel Kristel
    2017-05-05T21:16:10.00-06
    apenas voy a cocinarla, pero se ve muy buena, solo me gustaria saber con que puedo acompañarla puede ser una pasta o tiene que ser alguna carne o pollo?
    Lucy Gon
    2016-10-04T12:52:48.00-06
    muy buena receta una gran receta para acompañar 
    carlos carlos
    2016-05-23T13:16:22.00-06
    interesante lo pondré en practica
    Juana Parra
    2016-03-11T15:59:04.00-06
    Fabuloso, se me antoja, las hare. Me gusta la berenjena, las hare pero con pan rallado aca no se consigue el panko
    Elisa Elisa
    2016-01-25T22:24:35.00-06
    Muy ricas. Me encantan las berenjenas, como las preparan aquí en esta receta no las he probado, ya las preparare... gracias.
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