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Argentinian-Style Eggplant Milanesas with Chimichurri Mayonnaise
Argentinian-Style Eggplant Milanesas with Chimichurri Mayonnaise

Argentinian-Style Eggplant Milanesas with Chimichurri Mayonnaise

30 Min(s)
30 Min(s) Prep
Not every Argentinian dish features beef. Take this eggplant milanesas, for example. While you're at it, make some chimichurri mayonnaise to go with it.
What You Need
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4 servings
Original recipe yields 4 servings
1/4 cup KRAFT Real Mayo Mayonnaise
1 tsp. each zest and juice from 1 lemon
1 clove garlic, minced
1/2 cup finely chopped fresh parsley, divided
1/2 cup finely chopped fresh cilantro, divided
3 Tbsp. KRAFT Grated Parmesan Cheese
1 cup dry bread crumbs
2 egg s
1 cup flour
1/2 cup canola oil
1 eggplant (1 lb.), peeled, cut lengthwise into 1/4-inch-thick slices
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Let's Make It
1
Mix mayo, lemon zest, juice, garlic and 1/4 cup each parsley and cilantro until blended.
2
Combine Parmesan, bread crumbs, and remaining parsley and cilantro in pie plate. Whisk eggs in separate pie plate until blended; place flour in separate pie plate.
3
Heat oil in large skillet on medium heat. Dip eggplant in flour, then eggs, then crumb mixture, turning to evenly coat both sides of each slice with each ingredient.
4
Add eggplant, in batches, to skillet. Cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towel-covered plate.
5
Serve eggplant with mayo mixture.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
How to Purchase Eggplant
Eggplants with fewer seeds have the best flavor since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.
Tip 3
How to Chop Fresh Leafy Herbs
To easily chop fresh leafy herbs, such as cilantro, parsley, basil, mint and sage, pick the leaves from the stems and place on a cutting board. Using a chef's knife and holding the tip end down, cut back and forth across the herbs. Be sure that your knife is sharp - a dull knife will bruise the leaves. Use the herbs as soon as possible after chopping.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 140mg
6%
Total Carbohydrates 16g
6%
Dietary Fibers 4g
14%
Sugars 4g
8%
Protein 5g
10%
Vitamin A
15%
Vitamin C
8%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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