Argentinian Smoked Eggplant Milanesa with Provoleta, Roasted Tomato and Parsley Gremolata

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line two baking sheets with parchment paper and brush them with 15 ml / 1 tbsp olive oil.

2. 2

   2. Arrange the eggplant slices in a single layer, sprinkle with 4 g / 3/4 tsp salt, and let them rest for 15 minutes to draw out some moisture. Pat dry with paper towels.

3. 3

   3. Mix 30 ml / 2 tbsp olive oil with the sweet paprika, 1 g / 1/2 tsp dried oregano, 1 grated garlic clove, and 1 g / 1/2 tsp black pepper. Brush the eggplant on both sides with this mixture.

4. 4

   4. Roast the eggplant for 10 minutes at 220 °C / 425 °F, turning halfway through, so it softens and develops a lightly toasted flavor.

5. 5

   5. Meanwhile, place the plum tomatoes cut side up on the second tray. Add 15 ml / 1 tbsp olive oil, the sugar, 2 g / 1/4 tsp salt, 1 g / 1/2 tsp dried oregano, and 1 chopped garlic clove. Roast the tomatoes for 20 minutes at 220 °C / 425 °F.

6. 6

   6. In a bowl, whisk the eggs with the milk, 1 g / 1/4 tsp salt, and a pinch of black pepper. In another dish, mix the breadcrumbs with the grated Parmesan cheese.

7. 7

   7. Remove the eggplant from the oven. Dip each slice into the egg mixture and then coat with the breadcrumb-Parmesan mixture, pressing gently so the coating sticks.

8. 8

   8. Arrange the breaded eggplant on the oiled tray, drizzle or brush with the remaining 15 ml / 1 tbsp olive oil, and bake for 12 minutes at 220 °C / 425 °F. Turn them over and bake 8 minutes more, until golden and crisp.

9. 9

   9. Place the provoleta on top of each eggplant milanesa and bake 3 to 5 minutes more at 220 °C / 425 °F, until the cheese melts.

10. 10

    10. For the gremolata, combine the fresh parsley with the remaining chopped garlic clove, lemon zest, 15 ml / 1 tbsp lemon juice, a pinch of salt, and the remaining black pepper.

11. 11

    11. Serve the eggplant milanesas with melted provoleta, the roasted tomatoes spooned over or alongside, and finish with the parsley-lemon gremolata.