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Torta de Eggplant Milanesa
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40m$6.64

Torta de Eggplant Milanesa

A Mexican vegetarian bolillo sandwich with egg-and-breadcrumb breaded eggplant cutlets, Roma tomato, lettuce, and mayonnaise. It is served warm as a light meal and made without meat or lard.

  • bolillo
  • breadcrumbs
  • breaded cutlet
  • comfort food
  • dairy-free
  • dinner
  • eggplant
  • eggplant milanesa
  • eggs
  • kid-friendly
  • lettuce
  • light meal
  • lunch
  • main course
  • mayonnaise
  • mexican
  • nut-free
  • sandwich
  • shellfish-free
  • skillet
  • tomatoes
  • torta
  • vegetarian
  • weeknight
Bundle it with similar meals
20 min prep20 min cook4 servingshard
Cuisine
Mexican

Shopping options

Check ingredients to include themPackage used · most used first

Eggplant · 1 Count

Eggplant

100%

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

Bolillo rolls · 4 Count

Bakery Fresh White Bolillo Rolls

100%

In recipe$1.99
To buy$1.99
Details
Bakery Fresh · 4 ct / 14 oz$1.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Roma tomatoes · 2 Count

Fresh Roma Tomato

83%

In recipe$0.52
To buy$0.62
Details
Fresh Tomatoes · 1 lb$1.29 per packageBuy 2Package use: 83%Product matchEstimated at KROGER

Shredded iceberg lettuce · 2 Cup

Kroger® Shredded Iceberg Lettuce

37%

In recipe$0.97
To buy$2.59
Details
Kroger · 8 oz$2.59 per packageBuy 1Package use: 37%Product matchEstimated at KROGER

Plain breadcrumbs · 1.25 Cup

Kroger® Plain Bread Crumbs

20%

In recipe$0.30
To buy$1.49
Details
Kroger · 15 oz$1.49 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

Large eggs · 2 Count

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

Vegetable oil · 0.5 Cup

Kroger® 100% Pure Vegetable Oil

13%

In recipe$0.41
To buy$3.29
Details
Kroger · 32 fl oz$3.29 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

Mayonnaise · 0.25 Cup

Kroger® Real Mayo

Sale

7%

In recipe$0.23
To buy$3.49
Details
Kroger · 30 fl oz$3.99
Sale
$3.49 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

All-purpose flour · 0.5 Cup

Kroger® Bleached All Purpose Flour

3%

In recipe$0.06
To buy$2.59
Details
Kroger · 5 lb$2.59 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

Ground 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 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$6.64

· only what you use

$1.66

per serving · 4 servings

You pay at checkout$20.04
33% used in this recipe$13.40 unused

All ingredients selected

Checkout$26.22
Recipe portion$6.72

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

Cook this recipe

  • eggplant-1 large
  • shredded iceberg lettuce-2 cups
  • plain breadcrumbs-1 1/4 cups
  • bolillo rolls-4 count
  • all-purpose flour-1/2 cup
  • vegetable oil-1/2 cup
  • mayonnaise-1/4 cup
  • large eggs-2 count
  • kosher salt-1 teaspoon
  • Roma tomatoes-2 medium
  • ground black pepper-1/2 teaspoon
1
Slice and set up
Cutting Board
Chef’s knife
Paper towels
Plate

Trim the eggplant and slice it into 1/2-inch rounds; slice the Roma tomatoes, split the bolillo rolls, and set up a paper-towel-lined plate.

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

1 Count eggplant
2 Count tomatoes
4 Count bolillo rolls
2
Salt and dry the eggplant
Paper towels

Sprinkle the eggplant slices with 1/2 teaspoon salt and let stand 10 minutes; pat both sides very dry with paper towels.

1 Count eggplant
1/2 teaspoon Kosher Salt
3
Set up the breading station
Fork
3 shallow bowls

Place the flour in one shallow bowl, beat the eggs in a second bowl, and mix the breadcrumbs with black pepper and the remaining salt in a third bowl to make seasoned breadcrumbs.

Wash hands, bowls, and utensils that touch raw eggs before using them for ready-to-eat ingredients.

1/2 cup all-purpose flour
2 Count eggs
1 1/4 cups breadcrumbs
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Kosher Salt
4
Bread the eggplant
Tongs
3 shallow bowls

Coat each eggplant slice in flour, dip it in beaten egg, then press it firmly into the breadcrumbs until evenly coated.

Keep raw egg on the breading station and wash hands after coating the eggplant.

1 Count eggplant
1/2 cup all-purpose flour
2 Count eggs
1 1/4 cups breadcrumbs
5
Fry the cutlets
Large skillet
Tongs

Heat the vegetable oil in a large skillet over medium heat until it shimmers; fry the eggplant in batches for 2 to 3 minutes per side until deep golden and tender.

Add eggplant gently to the hot oil to prevent splattering.

Do not leave hot oil unattended while frying.

1/2 cup vegetable oil
1 Count eggplant
6
Drain the cutlets
Tongs
Paper towels
Plate

Transfer the fried eggplant to the prepared plate and drain briefly; keep the cutlets in a single layer so the coating stays crisp.

7
Cool oil and toast rolls
Large skillet
Tongs
Separate clean skillet or griddle

Turn off the heat under the frying skillet and leave the hot oil in place to cool safely. In a separate clean skillet or griddle, toast the bolillo rolls cut side down for 1 to 2 minutes until lightly crisp.

Let used oil cool completely before moving or discarding it.

Keep children and pets away from the stove while the oil and pans are hot.

4 Count bolillo rolls
8
Assemble the tortas

Spread mayonnaise on the toasted rolls, then fill each roll with breaded eggplant cutlets, Roma tomato slices, and shredded lettuce; close the tortas and serve warm.

1/4 cup mayonnaise
2 Count tomatoes
2 cups lettuce
9

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