Eggplant Milanese
Description
The dish is prepared without unnecessary complications. I've always wanted to try making this dish, and finally decided to give it a go. It turned out very tasty and unusual. I decided to experiment a bit and used Italian herbs for cooking. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. This recipe is quite simple, so you don't need any special cooking skills to prepare eggplants Milanese-style at home. First, we need to clean the eggplant and peel off its skin. After that, we'll salt it, let the bitterness drain out, and then cut it into medium-sized cubes.
- 2
Step 2
2. Cut the onion as well. If desired, you can use sweet onion and slice it into rings (this will make it easier to place on the eggplants).
- 3
Step 3
3. Now it's time for the tomatoes. Slice them into rings as well and set aside to wait their turn.
- 4
Step 4
4. Another little secret—I use sweet bell peppers in oil, the kind we usually preserve for winter. They're what give the eggplants their special piquant flavor.
- 5
Step 5
5. Finally, slice the mozzarella, which we will use to garnish our dish when serving. There are several ways to prepare this dish: you can slice all the vegetables into rings and fry them, then stack them on top of each other, or you can dice everything and sauté the pieces, serving them on a large plate and garnishing with fresh herbs. I've tried both methods, and in terms of taste, they are no different.
- 6
Step 6
6. I sauté all the vegetables in olive oil, and when serving, I serve the eggplants with cheese and sprinkle with herbs. I prefer to make this dish as a ratatouille—layering all the vegetables in rings on top of each other.