40m$6.64Torta 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.
- Cuisine
- Mexican
- Energy
- 846 calories per serving
- Protein
- 18.8 g per serving
- Carbs
- 87.9 g per serving
- Fat
- 48.1 g per serving
- Sodium
- 1295 mg per serving
Shopping options
Kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Mayonnaise
0.25 Cup
Kroger® Real Mayo
7%
Vegetable oil
0.5 Cup
Kroger® 100% Pure Vegetable Oil
13%
All-purpose flour
0.5 Cup
Kroger® Bleached All Purpose Flour
3%
Shredded iceberg lettuce
2 Cup
Kroger® Shredded Iceberg Lettuce
37%
Large eggs
2 Count
Kroger® Grade A Large White Eggs
17%
Bolillo rolls
4 Count
Bakery Fresh White Bolillo Rolls
100%
Eggplant
1 Count
Eggplant
100%
Plain breadcrumbs
1.25 Cup
Kroger® Plain Bread Crumbs
20%
Roma tomatoes
2 Count
Fresh Roma Tomato
83%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- eggplant-1 large
- shredded iceberg lettuce-2 cups
- plain breadcrumbs-1.25 cups
- bolillo rolls-4 count
- all-purpose flour-0.5 cups
- vegetable oil-0.5 cups
- mayonnaise-0.25 cups
- large eggs-2 count
- kosher salt-1 teaspoon
- Roma tomatoes-2 medium
- ground black pepper-0.5 teaspoons
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.
Sprinkle the eggplant slices with 1/2 teaspoon salt and let stand 10 minutes; pat both sides very dry with paper towels.
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.
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.
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.
Transfer the fried eggplant to the prepared plate and drain briefly; keep the cutlets in a single layer so the coating stays crisp.
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.
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.
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