Eggplant Milanesa Torta Recipes

EGGPLANT OMELET (TORTANG TALONG)

Steps:

• Preheat the broiler.
• Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
• Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
• Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
• In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
• When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
• Serve hot or at room temperature, with fish sauce.

TORTA MILANESA

Steps:

• Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat.
• Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain.
• To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.

EGGPLANT MILANESA TORTA

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.

STEAK MILANESA TORTA

Steps:

• Heat the canola oil in a large skillet.
• Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
• Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
• Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy.
• Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.