How to make
I always make vegetarian dishes, but if I really want to make them tastier and more enjoyable, then I fill them with mozzarella and boiled ham.
Prepare the delicious breadcrumbs, by mixing the breadcrumbs, parmesan and a pinch of oregano. Mix everything and set it aside.
Clean the eggpants, cut them into circles or not too thin slices and put them in a colander along with a pinch of salt. Leave them for 30 minutes, so that the eggplants release their bitter water.
Once the eggplants are ready, dry them and transfer them into a hot non-stick pan to keep them perfectly dry. When they cool, fill them two by two, first with a little ham and then with a little mozzarella or scamorza.
Bread them first in the flour, then in the beaten eggs and then in the delicious breadcrumbs. Heat the frying oil well and as soon as it heats up, cook the Milanese Schnitzels (eggplant) for a few minutes on the side.
Once the delicious schnitzels are appetizingly fried and golden, serve the breaded eggplants with a salad, which is seasoned according to your taste.
Before serving them again the next day, it's a good idea to bake them in a traditional oven or microwave, by drizzling them with extra virgin olive oil, so that their surface is crispy again.
However, the advice is to consume them immediately after preparation, in order to have a better idea of how tasty they actually are.
