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Recipe combo

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.

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Recipe details

Cuisine
Argentinian
Servings
4
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
hard

Ingredients

  • 2 Count Eggplant - 2 (medium), Slice into 1/2-inch rounds.
  • 1.5 Teaspoon Kosher salt - 1 1/2 (tsp), Divided: 1 teaspoon for salting eggplant and 1/2 teaspoon for the breadcrumb mixture.
  • 0.75 Cup All-purpose flour - 3/4 (cup)
  • 2 Each Large eggs - 2 (large), Beat before using in the breading station.
  • 2 Cup Plain panko breadcrumbs - 2 (cups)
  • 0.5 Teaspoon Black pepper - 1/2 (tsp)
  • 0.33 Cup Olive oil - 1/3 (cup), Used for pan-frying the breaded eggplant.
  • 15 Ounce Canned tomato sauce - 15 (oz)
  • 1 Teaspoon Dried oregano - 1 (tsp)
  • 8 Ounce BelGioioso Fresh Mozzarella - 8 (oz), Slice into thin pieces for topping.

Instructions

  1. Preheat and slice

    1. *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.

  2. Salt and dry the eggplant

    2. 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.

  3. Set up breading station

    3. 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.

  4. Bread the eggplant

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

  5. Pan-fry the cutlets

    5. 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*.

  6. Warm the sauce

    6. 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*.

  7. Top and bake

    7. 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*.

  8. Rest and serve

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