Eggplant (Aubergine) Milanese (Snitchel)

1. 1

   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.

2. 2

   In the mean time, beat the eggs adding the garlic, parsley, salt, pepper and milk.

3. 3

   In a tray spread the bread crumbs.

4. 4

   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.

5. 5

   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.

6. 6

   Can be served with salad and mushed potatoes.

7. 7

   Another option: Once fried, put some mozzarella cheese on top and place in medium heat oven until cheese melts.

8. 8

   Always serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.