Argentine Eggplant and Sardo Cheese Milanesa with creamy tomato basil rice

Name: Argentine Eggplant and Sardo Cheese Milanesa with creamy tomato basil rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Argentina
Ingredients: 1.5 lb large eggplants; 5.6 oz Sardo cheese; 1 1/2 tsp salt; 1 tsp black pepper; 2 large eggs; 3 cloves garlic; 1/4 cup fresh parsley; 1 1/2 cups breadcrumbs; 1 tsp dried oregano; 1/2 cup all-purpose flour; 3 tbsp olive oil; 1 1/4 cups onion; 1 cup long-grain rice; 1 3/4 cups crushed tomato; 2 cups vegetable broth; 1 tsp sugar; 1/3 cup fresh basil; 1/4 cup grated cheese

An original Argentine-inspired dish: thick eggplant slices stuffed with Sardo cheese, breaded and baked until golden, served over creamy rice with tomato, onion, garlic, and basil. A homestyle, flavorful, distinctly Argentine meal.

30 minPrep

45 minCook

75 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

2 700 g large eggplants (cut en 8 slices gruesas en total)
160 g Sardo cheese (cut en 4 slices)
8 g salt (divided, and a poco more for the berenjenas)
2 g black pepper (freshly ground)
2 unit eggs (batidos)
3 cloves garlic (2 chopped for the arroz and 1 grated for the empanado)
10 g fresh parsley (chopped)
140 g breadcrumbs (preferentemente fino)
2 g dried oregano (divided)
60 g all-purpose flour (for rebozar)
45 ml olive oil (divided)
180 g onion (chopped fina)
200 g long-grain rice (enjuagado)
400 g crushed tomato (or puree of tomato rústico)
480 ml vegetable broth (hot)
4 g sugar (optional, for balancear acidez)
12 g fresh basil (leaves chopped)
20 g grated cheese (for terminar, optional)

Nutrition facts

per serving

498 kcal

Calories

19 g

Protein

56 g

Carbs

21 g

Fat

7 g

Fiber

49 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
1. Cut the eggplants into 8 thick, even slices. Sprinkle both sides with a little salt and place them on a rack or colander for 20 minutes to release some moisture. Then pat them very dry with paper towels.
2
2. Make 4 sandwiches by placing one slice of Sardo cheese between two eggplant slices. Press gently to secure them. Season with a pinch of black pepper.
3
3. Preheat the oven to 220 °C / 425 °F. Lightly oil a baking sheet or baking dish with 1 tablespoon of the olive oil.
4
4. For the breading, mix the breadcrumbs, 1 grated garlic clove, parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and some black pepper in a bowl. Put the flour on one plate and the beaten eggs on another.
5
5. Coat each eggplant sandwich first in flour, then in beaten egg, and finally in the breadcrumb mixture, pressing so the coating sticks well on both sides and the edges.
6
6. Arrange the eggplant milanesas on the tray, drizzle or brush them with 1 more tablespoon of olive oil, and bake for 15 minutes at 220 °C / 425 °F. Carefully turn them over, add the other 1 tablespoon olive oil, and bake 10 to 15 minutes more, until golden and the Sardo cheese is melted.
7
7. Meanwhile, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until translucent. Add 2 chopped garlic cloves and cook 30 seconds more.
8
8. Add the long-grain rice and stir for 1 minute to lightly toast it. Add the crushed tomato, hot vegetable broth, sugar if using, the remaining 1/2 teaspoon salt, the remaining 1 teaspoon dried oregano, and some black pepper.
9
9. Cook the rice over medium-low heat, partially covered, for 18 to 20 minutes, stirring once or twice, until tender and creamy. Add a small splash of hot water if needed.
10
10. Turn off the heat and stir the chopped fresh basil into the rice. Adjust salt and black pepper to taste.
11
11. Serve a bed of creamy tomato rice on each plate, place one eggplant Milanesa on top, and finish with grated cheese if desired. Serve hot.

Chef tips

For a crispier coating, let the breaded milanesas rest for 10 minutes before baking. If the eggplants are very large, trim the edges so the sandwiches are even and cook uniformly.

Substitutions

You can replace Sardo cheese with another good-melting semi-hard cheese such as pategrás or fontina. The long-grain rice can be swapped for medium-grain rice, adjusting the liquid and cooking time. Basil can be replaced with fresh parsley for a more classic flavor profile.

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
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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
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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
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