Authentic home cooking from Argentina, with US measurements.

Originally published on Cookpad Argentina as Milanesas de Berenjenas

Eggplant Milanese

Name: Eggplant Milanese
Cuisine: American
Ingredients: 2 large eggplants; kosher salt; 2 cups oat flour (about 200 grams); 2 eggs; 2 cloves garlic; 1 little parsley; Salt (and pepper); 3 cups breadcrumbs (about 300 grams)

Fabio Talibs @1967_chefTalibs

Mar del Plata

This is my version of the classic eggplant Milanese!

Fabio Talibs @1967_chefTalibs

Mar del Plata

This is my version of the classic eggplant Milanese!

Saved

Ingredients

2large eggplants
kosher salt
2 cupsoat flour (about 200 grams)
2eggs
2 clovesgarlic
1little parsley
Salt (and pepper)
3 cupsbreadcrumbs (about 300 grams)

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Steps

1

You can peel the eggplants if you like, but I prefer to leave the skin on. Slice the eggplants lengthwise into slices about 1/2 inch thick, or to your liking. Sprinkle the slices with kosher or coarse salt and let them rest for 1 hour.
2

Beat the eggs with salt, pepper, garlic, and parsley. Set aside.
3

Rinse the eggplant slices and pat dry with paper towels.
4

Dredge the eggplant slices in oat flour (or all-purpose flour if you don't have oat flour), then dip them in the beaten eggs.
5

Finally, coat the slices with breadcrumbs. Chill in the refrigerator for 30 minutes.
6

Fry in plenty of oil at 350°F (180°C), or bake on a greased baking sheet in the oven until golden brown. Serve with your favorite side, such as white rice, green salad, or mashed potatoes.

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Cooksnaps

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Fabio Talibs @1967_chefTalibs

Published in the US on April 23, 2026 17:24

Mar del Plata

Fabio Talibs Chef Profesional ,Instructor gastronómico, Cocina Árabe.Actualmente Instructor de Gastronomía Árabe del Magreb e India, reconocido por la colectividad Sirio Libanés, de la República Argentina, se desempeño como Presidente de la colectividad Libanesa por diez Años, desarrolla actividades de seminarista en las instituciones árabes, en nuestro país y países Limítrofes, con el propósito de conservar un patrimonio cultural gastronómico, respetando los regionalismos y las costumbres de los distintos pueblos .Autor del Libro “Sabores Particulares Cocina Árabe” editado por editorial Dunken.Participación en Misiones de Paz como integrante de Naciones Unidas, desempeñándose en el puesto de Chef de la base de sección “Vilikidenci” Croacia de Febrero a Julio de 1995, para un Batallón Egipcio en la ( ex Yusgoslavia).Actualmente Oficial de seguridad e higiene gastronómica, en Facebook sabores Particulares Escuela de Cocina.“La cocina es un arte, en el que cada cocinero, expresa su pasión y amor por lo que hace” Te invito a que visites mi canal de youtube chef Fabio Talibs, esta dedicado a la cocina Árabe casera, una herencia ancestral!!!!!https://www.youtube.com/c/chefFabioTalibs

Keywords

Pepper Egg Oat Garlic Eggplant

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