Argentinian Eggplant and Provolone Milanesa with Warm Roasted Tomato and Basil Salad

Name: Argentinian Eggplant and Provolone Milanesa with Warm Roasted Tomato and Basil Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Argentina
Ingredients: about 1.75 lb large eggplants; 7 oz provoleta or provolone cheese; 2 units eggs; 1 1/4 cups breadcrumbs; 1.4 oz grated sardo cheese; 1/2 cup all-purpose flour; 2 tsp dried oregano; 3 cloves garlic; 2 tsp sweet paprika; 1.1 lb plum or roma tomatoes; 5.3 oz red onion; 1/2 cup loosely packed fresh basil; 1 tbsp red wine vinegar; 5 tbsp olive oil; 1 3/4 tsp salt; 1 tsp black pepper

An original recipe inspired by the Argentine table: roasted eggplant layers stuffed with provoleta, breaded and baked until golden, served with a warm salad of roasted tomatoes, onion, and basil. It has classic bistro character and criollo flavors in a hearty vegetarian version.

30 minPrep

45 minCook

75 minTotal

4Servings

VegetarianHigh Protein

Ingredients

Adjust servings

2 approx. 800 g large eggplants (0.4 in)
200 g provoleta or provolone cheese (thinly sliced finas)
2 units eggs (batidos)
120 g breadcrumbs (preferentemente estilo casero)
40 g grated sardo cheese (for mezclar with the pan grated)
60 g all-purpose flour (for rebozar)
4 g dried oregano (divided)
3 cloves garlic (2 chopped and 1 whole frotado en the fuente)
4 g sweet paprika (divided)
500 g plum or roma tomatoes (cut en mitades)
150 g red onion (en pluma fina)
15 g fresh basil (leaves whole or cut a mano)
15 ml red wine vinegar (for the ensalada tibia)
75 ml olive oil (divided)
10 g salt (or a taste)
3 g black pepper (freshly ground)

Nutrition facts

per serving

430 kcal

Calories

18 g

Protein

29 g

Carbs

27 g

Fat

7 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Rub a large baking dish or sheet pan with 1 garlic clove and grease it with 1 tablespoon olive oil.
2
Place the eggplant slices on the tray, brush them with 2 tablespoons olive oil, and season with half the salt, half the pepper, and 1 teaspoon oregano. Roast for 15 minutes at 220 °C / 425 °F, turning halfway through, until tender but not falling apart.
3
Remove the eggplant from the oven and let it cool for 10 minutes. Keep the oven on and reduce the temperature to 200 °C / 400 °F.
4
Assemble the milanesas: place provolone slices over half of the eggplant slices. Cover with the remaining slices to form 4 portions. Press gently to compact them.
5
Prepare three shallow bowls: one with the flour; one with the beaten eggs; and one with the breadcrumbs mixed with grated sardo cheese, 1 teaspoon oregano, 2 minced garlic cloves, and 1 teaspoon sweet paprika.
6
Coat each stuffed eggplant portion first in flour, then in beaten egg, and finally in the breadcrumb mixture, pressing well so the coating adheres.
7
Arrange the milanesas on an oiled baking tray with 1 tablespoon olive oil. Drizzle or brush the tops with 1 more tablespoon oil. Bake for 20 minutes at 200 °C / 400 °F, turning after 10 minutes, until golden and the cheese inside has melted.
8
Meanwhile, place the tomatoes and red onion in another baking dish. Add 1 tablespoon olive oil, the red wine vinegar, the remaining 1 teaspoon sweet paprika, salt, and pepper, then toss well. Roast for 15 minutes at 200 °C / 400 °F until the tomatoes are juicy and the onion is soft.
9
Remove the warm salad from the oven, add the fresh basil, and toss gently so it releases its aroma with the residual heat.
10
Serve each eggplant and provolone milanesa hot with a generous spoonful of warm roasted tomato and basil salad on top or on the side.

Chef tips

For a firmer coating, let the assembled milanesas rest for 10 minutes before baking. If you want extra crispness, finish under the broiler for 2 to 3 minutes, watching closely so they do not burn.

Substitutions

You can replace provoleta with firm mozzarella or pategrás. Basil can be swapped for fresh parsley, and the sardo cheese in the coating can be replaced with Parmesan or a similar hard cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon