Vegetarian Traditional Milanesa

Crispy, golden, and bursting with savory flavor, this Vegetarian Traditional Milanesa transforms the classic Argentinian dish into a delightful meat-free alternative. Thinly sliced, tender eggplants serve as the perfect base for a crunchy breadcrumb coating, seasoned to perfection with garlic powder, paprika, and Parmesan cheese for an extra kick of umami (optional but highly recommended). Expertly fried to a light, crispy finish, these eggplant milanesas are ideal for vegetarians and those seeking a lighter twist on a beloved comfort food. Serve them hot with fresh lemon wedges for a zesty touch and a sprinkle of parsley to brighten the plate. This quick and easy recipe takes just 40 minutes from start to finish and is perfect for a satisfying weeknight dinner or a crowd-pleasing appetizer.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

After 10 minutes, pat the eggplant slices dry with paper towels to remove the moisture and excess salt.

Step 3

Season the eggplant slices with black pepper, paprika, and garlic powder on both sides.

Step 4

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).

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Transfer the cooked eggplant slices to a plate lined with paper towels to drain excess oil.

Step 9

Repeat until all the slices are fried and crispy. Serve warm with lemon wedges on the side and garnish with fresh parsley.

Nutrition Facts

Serving size	(1198.8g)

Amount per serving	% Daily Value*
Calories	2982.8

Total Fat 178.1g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat g
Cholesterol 650.2mg	0%
Sodium 5596.6mg	0%
Total Carbohydrate 255.6g	0%
Dietary Fiber 25.7g	0%
Total Sugars 31.7g
Protein 100.0g	0%

Vitamin D 120IU	0%
Calcium 1593.2mg	0%
Iron 16.5mg	0%
Potassium 1950.2mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 13.2%

Carbs: 33.8%