Aubergine Milanese: A Crispy and Flavorful Italian Dish



Aubergine Milanese is a classic Italian dish that combines the flavors of eggplant, bread crumbs, and Parmesan cheese. It is a simple but delicious dish that can be served as an appetizer, main course, or side dish.

The key to making a great Aubergine Milanese is to use fresh, high-quality ingredients. The eggplant should be firm and ripe, and the bread crumbs should be fresh and flavorful. You can also add your own personal touch to the dish by adding herbs or spices to the bread crumbs.

Once you have your ingredients, the dish is easy to make. Simply slice the eggplant into thin slices, bread them, and then fry them in hot oil. The eggplant will cook quickly, so be sure to keep an eye on it so that it doesn't burn.

Once the eggplant is cooked, it can be served immediately. You can garnish it with fresh parsley or basil, and serve it with your favorite dipping sauce.

Aubergine Milanese is a versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover eggplant, and it is also a delicious and healthy meal.

Ingredients:

* 1 large eggplant, sliced into 1/2-inch rounds
* 1 cup bread crumbs
* 1/2 cup grated Parmesan cheese
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup all-purpose flour
* 2 eggs, beaten
* 1 cup vegetable oil, for frying

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a shallow bowl, combine bread crumbs, Parmesan cheese, oregano, salt, and pepper.
3. Dredge eggplant slices in flour, then eggs, then bread crumb mixture.
4. Place eggplant slices on a baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes, or until eggplant is tender and golden brown.
6. Serve immediately with your favorite dipping sauce.

Tips:

* For a crispier eggplant, use panko bread crumbs.
* To make the dish ahead of time, bread the eggplant slices and place them on a baking sheet. Refrigerate for up to 2 hours. When ready to cook, bake the eggplant as directed.
* Aubergine Milanese can also be cooked in a skillet over medium heat. Cook for 3-4 minutes per side, or until eggplant is tender and golden brown.