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Eggplant Tortas Milanesa
Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Mix 1 small red onion, thinly sliced, juice of 1 lime, and a big pinch of kosher salt in a small bowl. Let sit while you prepare remaining components for tortas, at least ⏱️ 15 minutes.
Juice of 1 limeKosher salt
2
Coarsely chop 2 chiles from one 7-oz. can of chiles in adobo. Mix chopped chiles, ½ cup mayonnaise, and 2 Tbsp. adobo sauce from can in another small bowl. Set chipotle mayo aside.
3
Slice 1 medium globe eggplant (about 12 oz.) into ⅓"-thick rounds. Place ½ cup all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Place 2 cups panko in a third shallow bowl; season each with salt. Working one at a time, dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in seasoned panko, pressing to adhere. Transfer to a baking sheet.
medium globe eggplant (about 12 oz.)1large eggs2panko2 cups
4
Pour vegetable oil into a large skillet to come ¼" up sides and heat over medium-high. Working in batches, cook eggplant until golden brown and crisp, about ⏱️ 2 minutes per side. Transfer to a wire rack and immediately season with salt.
Vegetable oil (for frying)
5
Spread reserved chipotle mayo over cut sides of 4 bolillo or ciabatta rolls, split. Build tortas with eggplant, 8 oz. quesillo (Oaxaca cheese) or fresh mozzarella, sliced, drained pickled red onion, 2 avocados, thinly sliced, ⅓ cup sliced pickled jalapeños, and ⅓ cup chopped cilantro.
bolillo or ciabatta rolls, split4. quesillo (Oaxaca cheese) or fresh mozzarella, sliced8 ozavocados, thinly sliced2
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