00:00What's up you guys?
00:03I...
00:04Why did I do that?
00:07Eggplant Milanese.
00:08Is that how you say it?
00:09Eggplant Milanese?
00:11Milanese?
00:12Milanese?
00:12Where are my tines at?
00:14I'm sure you guys will correct me in the comments,
00:17which is great, so I'll know how to say it correctly.
00:19So finally, we get to use the eggplant emoji
00:23as it was meant to be used.
00:25As a vegetable.
00:26Bobby Filet was saying on his Instagram
00:29how he'll Milanese anything.
00:31Anything that he can make into a filet, he will do it.
00:34I feel like I've been eating so much meat and chicken lately
00:36so I was like, you know what?
00:37A vegetable sounds good.
00:39First thing you want to do is slice your eggplant lengthwise
00:43so you're going to have these long filets basically.
00:47I did not do that because I wasn't paying attention
00:50and I cut it this way, which is fine.
00:52Same thing. It's fine.
00:53Slice it, you season it with salt and pepper
00:55and you put it in the oven for 15 minutes and you roast it.
00:58So I roasted mine already.
01:00Came out like this.
01:00This was 15 minutes at 400 degrees.
01:03So I have my filets. They're nice and soft.
01:05So I have my dredging station, which is eggs with salt and pepper,
01:10flour with salt and pepper,
01:14and panko with salt and pepper.
01:16I'll eat anything that has panko on it.
01:17So I'm heating up vegetable oil or canola in my frying pan
01:23and the order is flour, then egg, then panko.
01:29So I'm going to go flour, egg, panko and straight into the hot oil.
01:32I'm going to put it in flour.
01:35Do the egg. Dip, dip.
01:39Nice coating on it.
01:41Now we put it in the panko.
01:44This is what makes it crunchy, you guys.
01:46Panko is the best invention ever.
01:48It's Japanese breadcrumbs, in case you guys don't know.
01:52The fillets are ready to go into the oil.
01:56You want your oil hot, but you don't want it burning.
02:00These are going to cook fairly fast.
02:03You just want to cook them on each side.
02:05They're like brown since we already roasted them.
02:08So you're on the golden, fried up mass.
02:11That's what they should be, that color, good golden brown.
02:15And they should be long ways.
02:17I did it the short way.
02:18Then you want to transfer them to, nice, transfer them to a rack
02:22so that the oil drains off of it.
02:28Look at that.
02:29That's pretty.
02:31And if you don't have a rack, you put it on a paper towel.
02:35So while I'm letting my eggplant cool a little bit, drain the oil off,
02:41I quartered some cherry tomatoes.
02:43I'm going to put them in a strainer and add some salt.
02:46Let them rest for like 15 minutes.
02:48Probably should have done this first.
02:49And what happens is the salt drains the water.
02:54Drains the water?
02:55Well, anyway, salt, I don't know.
02:56There's some chemical reaction.
02:58Okay.
02:58You guys know you're supposed to salt the tomatoes and it makes it taste more tomatoey,
03:02a little sweeter.
03:03So you salt the tomatoes generously with kosher salt and you set them aside.
03:08And that way your salad that I'm going to put on top isn't so runny with that tomato juicy water.
03:14I'm going to chop up some basil.
03:16This is fresh basil from my plant.
03:20Italian parsley.
03:21I love it.
03:22Italian parsley is so good.
03:24Just a little bit.
03:25I don't want the parsley to overpower the basil.
03:29So now we're going to put the dressing in a bowl.
03:33A little balsamic, ooh, a little balsamic vinegar.
03:37A little olive oil.
03:42And then you add your herbs, my parsley, my basil.
03:49Mix!
03:53We've got to take a break guys.
03:58My tomatoes are ready for my dressing.
04:02Pour that in there.
04:04The barugula over my eggplant Milanese and then my tomatoes.
04:13Si papas.
04:14I'm going to top it with some parmigiano.
04:17Now you have eggplant Milanese.
Comments