Argentine smoked eggplant milanesa with provoleta, confit tomato and parsley gremolata

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Arrange the eggplant slices on a baking sheet, sprinkle with 4 g salt, and let them rest for 10 minutes so they release some moisture.

2. 2

   Meanwhile, place the cherry tomatoes on another small baking sheet or baking dish. Add 2 lightly crushed garlic cloves, 30 ml olive oil, dried oregano, sugar, 2 g salt, and a pinch of black pepper. Toss well.

3. 3

   Pat the eggplants dry with paper towels. Brush them with 15 ml olive oil and roast for 12 minutes at 220 °C / 425 °F, turning halfway through, until tender but not falling apart. At the same time, roast the tomatoes for 20 to 25 minutes at 220 °C / 425 °F until wrinkled and juicy.

4. 4

   Set up a breading station: place the wheat flour on one plate; on another, beat the eggs with the milk, mustard, 2 g salt, and some black pepper; on a third plate mix the breadcrumbs, grated Parmesan cheese, and 10 g chopped fresh parsley.

5. 5

   Coat each roasted eggplant slice first in the wheat flour, then in the egg mixture, and finally in the breadcrumb mixture, pressing so the coating adheres well.

6. 6

   Arrange the eggplant milanesas on a lightly oiled baking sheet using 15 ml olive oil. Drizzle or brush the tops with another 20 ml olive oil. Bake for 10 minutes at 220 °C / 425 °F, turn them over, and bake 8 to 10 minutes more until golden and crisp.

7. 7

   Remove the tray from the oven, top each milanesa with provoleta cheese, and bake again for 3 to 5 minutes at 220 °C / 425 °F until the cheese melts.

8. 8

   For the gremolata, finely chop the remaining parsley with 1 garlic clove. Mix it with the lemon zest, 15 ml lemon juice, the crushed red pepper if using, and 10 ml olive oil.

9. 9

   Serve the milanesas hot with the confit tomatoes spooned over or alongside, and finish with the parsley-lemon gremolata.