Eggplant Milanesa Torta Recipes

EGGPLANT MILANESA TORTA

Eggplant Milanesa Torta image

Breaded slices of eggplant baked until crispy and served hot with lettuce and tomato on artisan multigrain bread.

Provided by Kristin

Categories Entree

Time 55m

Number Of Ingredients 12

Ingredients

2-3 large eggplants
4 large eggs
2/3 cup finely chopped parsley
6 tablespoons almond milk ((or any dairy or non-dairy milk))
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 cups plain breadcrumbs
1 1/2 cups grated Parmesan cheese
8 slices multigrain bread ((4 sandwiches))
tomato slices ((optional))
lettuce leaves ((optional))

Steps:

Slice eggplant lengthwise into sections about 1/4 inch thick and remove the skin. Place the eggplant slices in a dish with sides, sprinkle with salt, and let sit 15 minutes to draw out some of the moisture.
In a bowl, combine the eggs, parsley, milk, garlic, salt, and pepper. Pour over the eggplant slices and place in the refrigerator for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Cover a baking sheet with a thin layer of oil and place in the oven to heat.
Place the breadcrumbs in a wide dish, and dip each slice of eggplant in the breadcrumbs to coat.
Place the eggplant on the hot tray and bake about 5 minutes, until the bottom is browned.
Turn slices over, sprinkle with Parmesan cheese, and bake for another 5 minutes until the cheese has melted and the bottom is browned.
Distribute the eggplant slices among the 4 sandwiches, top with lettuce and tomato, and serve.

Nutrition Facts : Calories 753 kcal, Carbohydrate 98 g, Protein 40 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 196 mg, Sodium 1783 mg, Fiber 14 g, Sugar 16 g, ServingSize 1 serving

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