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Eggplant Milanesa Napolitana45m$13.04

Eggplant Milanesa Napolitana

Vegetarian Argentinian-inspired breaded eggplant cutlets topped with tomato sauce and BelGioioso Fresh Mozzarella, made without ham, Parmesan, meat, poultry, seafood, gelatin, animal stock, lard, or ham substitutes.

20 min prep25 min cook4 servingshard
Cuisine
Argentinian
Energy
607 calories per serving
Protein
22.5 g per serving
Carbs
60.6 g per serving
Fat
31.4 g per serving
Sodium
1464 mg per serving

Shopping options

Olive oil

0.33 Cup

Kroger® Extra Virgin Olive Oil

Kroger•16.9 fl oz
$6.99
Buy 1
Ingredient Cost$1.09

16%

Estimated

Kosher salt

Common item
Not selected

1.5 Teaspoon

Diamond Crystal Salt Co. Kosher Salt Flakes

Diamond Crystal•16 oz
$5.99
Buy 1
Ingredient Cost$0.06

1%

Estimated

BelGioioso Fresh Mozzarella

8 Ounce

BelGioioso Fresh Mozzarella Cheese

BelGioioso•8 oz
$5.49
Buy 1
Ingredient Cost$5.49

100%

Estimated

All-purpose flour

0.75 Cup

Kroger® Bleached All Purpose Flour

Kroger•5 lb
$2.59
Buy 1
Ingredient Cost$0.11

4%

Estimated

Plain panko breadcrumbs

2 Cup

Kroger® Japanese Style Panko Bread Crumbs

Kroger•8 oz
$2.29
Buy 1
Ingredient Cost$1.15

50%

Estimated

Dried oregano

1 Teaspoon

Kroger® Oregano Leaves Shaker

Kroger•0.5 oz
$2.19
Buy 1
Ingredient Cost$0.18

8%

Estimated

Large eggs

2 Each

Kroger® Grade A Large White Eggs

Kroger•12 ct
$1.99
Buy 1
Ingredient Cost$0.33

17%

Estimated

Eggplant

2 Count

Eggplant

1 each
$1.79
Buy 2
Ingredient Cost$3.58

100%

Estimated

Black pepper

Common item
Not selected

0.5 Teaspoon

Smart Way™ Ground Black Pepper

Smart Way•2.25 oz
$1.25
Buy 1
Ingredient Cost$0.02

2%

Estimated

Canned tomato sauce

15 Ounce

Kroger Tomato Sauce

Kroger•8 oz
$0.59
Buy 2
Ingredient Cost$1.11

94%

Estimated

Cost Summary

Availability unavailable
$13.04

· only what you use

$3.26

per serving · 4 servings

You pay at checkout$26.30
50% used in this recipe$13.26 left over for future meals

All ingredients selected

Checkout$33.54
Recipe portion$13.12

2 common items not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • medium eggplant-2 medium
  • plain panko breadcrumbs-2 cups
  • all-purpose flour-0.75 cups
  • large eggs-2 each
  • olive oil-0.33 cups
  • kosher salt-1.5 tsp
  • dried oregano-1 tsp
  • canned tomato sauce-15 oz
  • black pepper-0.5 tsp
  • BelGioioso Fresh Mozzarella-8 oz
1
Preheat and slice
Oven
Cutting Board
Chef’s knife
Parchment paper
Rimmed baking sheet

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Slice the eggplant into 1/2-inch rounds and slice the BelGioioso Fresh Mozzarella into thin pieces.

Keep the knife blade angled away from fingers while slicing eggplant and mozzarella.

2 Count eggplant
8 Ounce mozzarella cheese
2
Salt and dry the eggplant
Paper towels

Sprinkle the eggplant with 1 teaspoon kosher salt and let stand for 10 minutes to draw out moisture. Pat the rounds very dry with paper towels.

2 Count eggplant
1 1/2 Teaspoon Kosher Salt
3
Set up breading station
3 shallow bowls

Set up three shallow bowls: flour in the first, beaten large eggs in the second, and plain panko breadcrumbs mixed with black pepper and the remaining 1/2 teaspoon salt in the third.

Keep raw eggs away from ready-to-eat ingredients and wash hands after handling them.

3/4 Cup all-purpose flour
2 Each eggs
2 Cup panko breadcrumbs
1/2 Teaspoon Black Pepper
1 1/2 Teaspoon Kosher Salt
4
Bread the eggplant
Tongs
3 shallow bowls

Dredge each eggplant round in all-purpose flour, dip in egg, then press into plain panko breadcrumbs until evenly coated on both sides.

Use separate hands or tongs for wet and dry breading steps to reduce raw egg cross-contamination.

2 Count eggplant
3/4 Cup all-purpose flour
2 Each eggs
2 Cup panko breadcrumbs
5
Pan-fry the cutlets
Large skillet
Tongs

Heat the olive oil in a large skillet over medium heat. Cook the breaded eggplant in batches for 2 to 3 minutes per side, until golden brown and crisp.

Cook in batches and lower pieces gently into the oil to reduce splatter and avoid overcrowding.

1/3 Cup olive oil
2 Count eggplant
6
Warm the sauce
Tongs
Rimmed baking sheet
Small saucepan

Transfer the cutlets to the prepared baking sheet. Warm the tomato sauce with dried oregano in a small saucepan over medium-low heat for 3 to 5 minutes.

15 Ounce tomato sauce
1 Teaspoon dried oregano
7
Top and bake
Oven
Rimmed baking sheet

Spoon tomato sauce over each cutlet, then top with BelGioioso Fresh Mozzarella. Bake for 8 to 10 minutes, until the cheese is melted and lightly bubbling.

Use oven mitts when handling the hot baking sheet.

15 Ounce tomato sauce
8 Ounce mozzarella cheese
8
Rest and serve

Let the cutlets rest for 2 minutes before serving so the coating stays crisp at the edges and the cheese settles slightly.

9

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