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Ingredients:
1 large eggplant
Bread crumbs (with Italian spices)
Egg replacers
Directions:
Peel eggplant and slice it lengthwise. The slices should be approximately one-quarter of an inch thick. Lay them in a glass cooking pan and sprinkle both sides of each slice with salt. Let them stand for 20 minutes to remove the acrid taste, then pour off any liquid which has been extracted.
Beat the egg replacers in a mixing bowl. Pour bread crumbs onto a plate. Dip the eggplant slices one-by-one through the egg replacer and then coat with the bread crumbs, making sure the bread crumbs adhere to the eggplant - you can pat the bread crumbs with your hand or with a fork. After all slices are prepared, fry them immediately or freeze them.
To fry them, lay them in a frying pan with olive oil for 10 minutes, flipping them at 5-minute intervals. Then put some paper towels on a plate, remove the milanesas from the frying pan, and transfer them onto the plate. Let the paper towels soak up the excess oil. Garnish with lemon juice and salt, if desired. They are ready to eat.
If you want to keep some for later, do not fry them; freeze them uncooked instead. Wrap each slice in a paper towel then put them in a ziploc bag. They will keep well in the freezer until you are ready to eat them. Before frying, thaw them in a microwave oven, then follow the same cooking instructions as before.
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