A vegetarian choice for the standard Milanese. They can be ready with zucchini. On this case, skip the salt step.
Elements:
– Two or three eggplants.
– Sal
– 2 Eggs
– Bread crumbs
– Garlic, two cloves and parsley, one bundle
– Breadcrumbs, half a kilo
– Corn or sunflower oil for frying.
Preparation
– Reduce the eggplants lengthwise, into 1 cm slices.
– Placed on paper napkins or in a big strainer. Salt with loads of salt. Go away for quarter-hour, till they launch a bit of liquid.
– Beat the eggs with salt, pepper and two tablespoons of water.
– Dry the eggplants with paper napkins, eradicating extra liquid and salt.
– Finely chop the garlic and parsley.
– Combine the breadcrumbs with the garlic and parsley in a large bowl or bowl.
– Go the eggplants via the egg, the breadcrumbs, the egg once more and the breadcrumbs once more.
– Fry in batches in very popular oil, turning as soon as or prepare dinner within the oven on an oiled plate.
– Serve with inexperienced leaf salad or Caprese salad and lemon slices.
