Torta de Eggplant Milanesa

Cuisine

Mexican

Servings

4

Total time

40 min

Prep

20 min

Cook

20 min

Difficulty

hard

Ingredients

• 1 Count Eggplant - 1 large (1 lb), Trimmed and sliced into 1/2-inch rounds.
• 1 Teaspoon Kosher salt - 1 teaspoon (0.2 oz), Divided between salting the eggplant and seasoning the breadcrumbs.
• 0.5 Cup All-purpose flour - 1/2 cup (2 oz), Used as the first breading layer.
• 2 Count Large eggs - 2 count, Beaten for the breading station.
• 1.25 Cup Plain breadcrumbs - 1 1/4 cups (3 oz), Mixed with black pepper and remaining salt to make seasoned breadcrumbs.
• 0.5 Teaspoon Ground black pepper - 1/2 teaspoon (0.04 oz), Mixed into the breadcrumbs.
• 0.5 Cup Vegetable oil - 1/2 cup (4 fl oz), Used for frying the breaded eggplant cutlets.
• 4 Count Bolillo rolls - 4 count, Split and toasted cut side down.
• 0.25 Cup Mayonnaise - 1/4 cup (2 oz), Spread on the toasted rolls.
• 2 Count Roma tomatoes - 2 medium (8 oz), Sliced for the tortas.
• 2 Cup Shredded iceberg lettuce - 2 cups (3 oz), Shredded for filling the tortas.

Instructions

1. Slice and set up

   1. 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*.

2. Salt and dry the eggplant

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

3. Set up the breading station

   3. 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*.

4. Bread the eggplant

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

5. Fry the cutlets

   5. 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.

6. Drain the cutlets

   6. 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

   7. 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*.

8. Assemble the tortas

   8. 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*.