Eggplant Milanese Recipe
lemon-tahini emulsion, preserved cherry tomato, herb salad
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Ingredients
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Eggplant Milanese
Lemon-Tahini Emulsion
Preserved Cherry Tomato & Herb Salad
Method
Eggplant Milanese
- 1
Prepare Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Dredge Eggplant
Set up a dredging station with three separate plates: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dip each eggplant slice first in flour, shaking off excess, then in egg, and finally coat thoroughly with breadcrumbs.
- 3
Fry Eggplant
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded eggplant slices in batches. Fry for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.
Lemon-Tahini Emulsion
- 4
Preserved Cherry Tomato & Herb Salad
- 5
Prepare Salad
Halve the cherry tomatoes and place them in a mixing bowl. Add the fresh basil and parsley leaves. Drizzle with olive oil, and season with salt and black pepper. Toss gently to combine.