PlumTally
Eggplant Milanesa Napolitana
45m$13.16

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.

  • argentinian
  • Argentinian-Inspired
  • baked
  • breaded eggplant
  • comfort food
  • contains dairy
  • contains egg
  • contains gluten
  • dinner
  • eggplant
  • eggplant cutlets
  • eggplant milanesa napolitana
  • entertaining
  • family-friendly
  • fresh mozzarella
  • italian-inspired
  • lunch
  • main course
  • Milanesa
  • milanesa napolitana
  • Mozzarella
  • nut-free
  • pan-fried
  • panko breadcrumbs
  • shellfish-free
  • south american
  • tomato sauce
  • vegetarian
  • weeknight
Bundle it with similar meals
20 min prep25 min cook4 servingshard
Cuisine
Argentinian

Shopping options

Check ingredients to include themPackage used · most used first

Eggplant · 2 Count

Eggplant

100%

In recipe$3.58
To buy$3.58
Details
1 each$1.79 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

BelGioioso Fresh Mozzarella · 8 Ounce

BelGioioso Fresh Mozzarella Cheese

100%

In recipe$5.49
To buy$5.49
Details
BelGioioso · 8 oz$5.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned tomato sauce · 15 Ounce

Kroger Tomato Sauce

94%

In recipe$1.11
To buy$1.18
Details
Kroger · 8 oz$0.59 per packageBuy 2Package use: 94%Product matchEstimated at KROGER

Plain panko breadcrumbs · 2 Cup

4C® Light & Crispy Plain Panko Bread Crumbs

31%

In recipe$1.23
To buy$3.99
Details
4C · 13 oz$3.99 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

Large eggs · 2 Each

Kroger® Grade A Large White Eggs

17%

In recipe$0.37
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 17%Product matchEstimated at KROGER

Olive oil · 0.33 Cup

Kroger® Extra Virgin Olive Oil

16%

In recipe$1.09
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 16%Product matchEstimated at KROGER

Dried oregano · 1 Teaspoon

Kroger® Oregano Leaves Shaker

8%

In recipe$0.18
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 8%Product matchEstimated at KROGER

All-purpose flour · 0.75 Cup

Kroger® Bleached All Purpose Flour

4%

In recipe$0.11
To buy$2.59
Details
Kroger · 5 lb$2.59 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$13.16

· only what you use

$3.29

per serving · 4 servings

You pay at checkout$28.20
47% used in this recipe$15.04 unused

All ingredients selected

Checkout$34.38
Recipe portion$13.25

2 common ingredients 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-3/4 cup
  • large eggs-2 each
  • olive oil-1/3 cup
  • kosher salt-1 1/2 teaspoons
  • dried oregano-1 teaspoon
  • canned tomato sauce-15 oz
  • black pepper-1/2 teaspoon
  • 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 ounces 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 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 cups panko breadcrumbs
1/2 teaspoon Black Pepper
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 cups 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 ounces 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 ounces tomato sauce
8 ounces 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

How did it turn out?

Rating and review tools are unavailable right now.