Milanesa usually refers to breaded meat (beef or chicken) but Guille's mom passed along this eggplant recipe to me. It's a lighter, simpler version of eggplant parm with a quick sauce (but you can use any marinara recipe). We made it with Panko style bread crumbs that really made a difference.
- 1 can diced tomatoes
- 1 clove garlic
- 1/2 T. EVOO
- Pinch of red pepper flakes
- 3 slices white bread, without crust
- 1 eggplant, cut into 1/3" slices
- 1 egg
- Oregano, salt & pepper to taste
Saute the red pepper flakes in EVOO for 30 seconds, add garlic and saute until it starts to brown, add tomatoes and simmer for 5-10 minutes. Give the crustless bread a spin in the food processor until evenly ground into crumbs--place into a shallow bowl for dredging. Whisk the egg in another shallow bowl with a sprinkle of oregano, s&p. Dredge each slice of eggplant through egg and then breadcrumbs, and place on a greased baking sheet. Bake at 200C for 10 minutes, flip and bake another 5 minutes.
Remove from oven to add a spoonful of tomato sauce to each (don't smother it--save the rest of the sauce for breakfast tomorrow) and top with a slice of cheese. (We used sliced Muzzarella, it isn't Mozzarella but not bad either). Bake until soft (another 10 minutes).
Baked Eggs in a Spinach Tomato Sauce
- 3 cups fresh spinach, chopped
- 1/2 T. EVOO + drizzle for top
- Pinch red pepper flakes
- Shake of S&P
- 1 cup tomato sauce (or the leftover)
- 4 eggs
- 100g. Gouda cheese (or whatever kind you've got), cubed or shredded
Saute red pepper flakes in EVOO over med high heat for 30 seconds, add spinach and saute (constantly stirring) until wilted, add a shake of s&p. Add tomato sauce and simmer for 5 minutes. Transfer to casserole dish (I think mine is about 6 inches), create a well with a spoon for each egg, sprinkle in cheese, top with a drizzle of EVOO, and bake at 190C (375F) for 20-25 minutes. If you like your eggs runny, you may want to check on them earlier.