Eggplant Milanese: the easy recipe for a dish that always surprises

With complete security the vegans and vegetarians You already know this Milanese recipe, but the rest of us mortals, who enjoy carnivorous meat, can also start preparing it this way because in addition to being very simple, it is loaded with benefits.

The main ingredient is eggplant, a vegetable that contains 92.2 grams of water per 100 grams, and that makes it an extremely hydrating food. In addition, it provides 10 mg of calcium, 262 mg of potassium and 21 mg of phosphorus, among other nutrients.

The eggplant season runs from July to October, and it has become one of the lightest and very low-calorie foods, ideal for being part of more low-calorie diets and its high fiber content makes it very satiating and helps us to regulate intestinal transit.

These are the ingredients needed for the eggplant Milanese:

This is how you can prepare this simple recipe that you will not stop preparing from now on:

Place two eggplants on a baking tray, pierce them with a fork several times, and drizzle them with a good splash of extra virgin olive oil. They are baked at 180ºC with the oven previously heated for about 20-30 minutes or until they are soft.

Peel the eggplants and remove the stems. They are cut in half, filled with a slice of cheese and closed with the other layer.

Prepare the mixture to coat the eggplants by adding the crushed corn flakes, salt, black pepper and oregano or desired spices to a bowl. Next, beat an egg in another bowl.

The milanesas are coated by passing them first in the egg and then in the mixture of crushed corn flakes.

Transfer the coated eggplants to a tray lined with baking paper or baking paper and bake at 180ºC for a few minutes until toasted.

In addition, you can follow all the recipes that Chef Bosquet has published over the last few years on ABC Bienestar here: healthy recipes from Chef Bosquet, buy some of Chef Bosquet’s books with tasty and original culinary ideas and also follow his account on Instagram, @chefbosquet, which is already a reference not only for amateur foodies but for the most prestigious chefs.