Milanese Eggplant by Chef Francis Mallmann

Milanese Eggplant

  • 6 eggplant
  • 5 eggs 
  • 30g fresh oregano 
  • 4 cloves of garlic 
  • 750g breadcrumbs 
  • 400g butter 
  • olive oil 
  • Salt 
  • Pepper 
  • 1 green salad
  • 2 purple onions 

Preparation of the eggplant :

  • Cook the eggplant whole on the coals, turning them until they are tender and whole. 
  • Allow to cool.
  • Peel them while keeping their shape.
  • Gently crush them by hand.

Preparation of the Milanese Eggplant :

  • Gently place sliced garlic and fresh oregano leaves on top.
  • Mix salt, pepper and eggs separately.
  • Coat one side of the eggploant with the mixture and then coat with fresh breadcrumbs.
  • Repeat the procedure on the other side of the aubergine.

Cooking :

  • In a griddle or frying pan over medium heat, melt the butter and cook the breadcrumbs on both sides until evenly browned.

Accompaniment :

  • Serve with a salad of greens and red onions seasoned with olive oil.