Nowadays, creativity in the kitchen is such that various FREE versions come out of the same dish: gluten-free, egg-free, sugar-free, meat-free… Milanese is one of the best examples, especially because in recent months I have tried several of them. Milanese with lemon pasta is one of the most successful at home, because it is a complete dish that is enjoyed for both adults and children and with which you don’t have to complicate anything. And breaded fillets are the most useful because they combine with vegetables, rice, salad… whatever you want!

But if you don’t want to eat meat, or you just want to give eggplant a complete twist, you have to dare to make it in the shape of a Milanese because he is addicted; In fact, you can even make eggplant Milanese in the air fryer, which will give you a healthier dish. If I recently told you about Joseba Arguiñano’s recipe for Milanese with gratin sanfaina, today I bring you the version stuffed with mozzarella. I can already tell you that it is so delicious that I wouldn’t know which of the two to decide on. Take note of what you need to prepare it and get busy!

Eggplant Milanese stuffed with mozzarella

The recipe comes from Joseba Arguiñano, who presented it on the program «Cocina Abierta» on Antena 3, in which she regularly collaborates with her father Karlos Arguiñano. What I like the most is the contrast between the Crispy exterior and juicy interior. How to achieve it? Confitting the tomatoes and breading the eggplant in a mixture of breadcrumbs and panko (Japanese breadcrumbs).

Ingredients

Preparation method

As you will see below, The recipe is very easy. Another way to make that crunchy effect would be to bread the Milanese with crushed corn flakes.

Here you have the step by step to be able to try today this Milanese. You can accompany it with a green salad if you feel like it.

1. Wash and dry the cherry tomatoes well. Then make a very shallow cross cut on the top. Fry them in a pan until you see the skin starting to come loose. Remove from the heat and peel them when they cool down. Booking
2. Peel the garlic, cut it into cubes and sauté over low heat for 2-3 minutes. Add the tomatoes again and confit for 3 more minutes.
3. Peel the eggplants, cut them into thick slices and then in half, until there are 2 thinner slices joined on one side. Cut the mozzarella into slices and place a piece inside each eggplant book.
4. Season the breadcrumbs with salt and pepper, dredge them in flour, then in the beaten eggs and finally in the breadcrumb and panko mixture.
5. Heat a large frying pan with oil and fry them over low-medium heat until they are cooked on the inside and golden brown on the outside. Decorate with garlic, tomato confit and dried oregano.