Vegetarian Traditional Milanesa
Transform your dinner table with this mouthwatering Vegetarian Traditional Milanesa, a delectable twist on a classic Argentine favorite! This recipe swaps out the traditional meat base for tender eggplant slices, perfectly seasoned with paprika, garlic powder, and black pepper. The eggplant is coated in an irresistible breadcrumb and Parmesan crust, then pan-fried to golden, crispy perfection. Ready in just 40 minutes, this vegetarian dish offers a satisfying crunch and rich flavor, all while being easy to prepare. Serve with zesty lemon wedges and a sprinkle of fresh parsley for a beautiful presentation and a burst of freshness. Whether you're looking for a quick weeknight meal or an adaptable vegetarian option for entertaining, this recipe will quickly become a household favorite! Keywords: vegetarian Milanesa recipe, crispy eggplant Milanesa, vegetarian Argentine dish, meatless Milanesa, eggplant recipe easy.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium, sliced lengthwise into 1/4-inch thick pieces)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour (or gluten-free flour if needed)
- 3 pieces Eggs (large, beaten)
- 1.5 cups Breadcrumbs (use panko or traditional)
- 0.5 cups Parmesan cheese (optional, grated for extra flavor)
- 0.5 cups Vegetable oil (for frying)
- 1 piece Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Start by preparing the sliced eggplants. Sprinkle each side with a generous pinch of salt and let them sit for 10 minutes. This will draw out excess moisture and reduce bitterness.
After 10 minutes, pat the eggplant slices dry with paper towels to remove the moisture and excess salt.
Season the eggplant slices with black pepper, paprika, and garlic powder on both sides.
Set up a breading station with three shallow dishes or bowls: one for all-purpose flour, one for beaten eggs, and one for breadcrumbs mixed with grated Parmesan cheese (if using).
Dredge each eggplant slice in the flour, then dip it into the beaten eggs, and finally coat it thoroughly in the breadcrumb mixture. Press the breadcrumbs gently to ensure they stick well.
In a large skillet, heat vegetable oil over medium heat until shimmering. Add a test breadcrumb; if it sizzles, the oil is ready for frying.
Fry the breaded eggplant slices in batches, cooking for 2-3 minutes on each side or until golden brown and crispy. Avoid overcrowding the skillet to maintain the oil’s temperature.
Transfer the cooked eggplant slices to a plate lined with paper towels to drain excess oil.
Repeat until all the slices are fried and crispy. Serve warm with lemon wedges on the side and garnish with fresh parsley.
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 5597 mg | 243% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 31.7 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1593 mg | 123% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1950 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
