Aubergine milanesas

It is not a secret that Argentines LOVE beef and therefore beef milanesas (recipe here!) is a weekly staple in most households however veggie versions of milanesas are becoming more and more common. As a child I grew up eating soya milanesas which are absolutely delicious and today’s recipe – Aubergine milanesas!

Aubergines are quite a popular vegetable in Argentina and they are are perfect for making into milanesas. The texture when cooked is meat like, they can be sliced to make the lovely milanesas and when seasoned correctly taste absolutely delicious!

What will I need to make these super delicious veggie milanesas?

  • Aubergines: It goes without saying that this is a key ingredient for making these lovely milanesas
  • Crushed garlic: ESSENTIAL for milanesas and can’t do without! Crushed garlic will be used to season the beaten eggs and also for the tomato sauce.
  • Fresh parsley: Used to season the beaten eggs. If you don’t have fresh, dried parsley is absolutely ok too. If you have no parsley at all, it is not essential (but very much recommended).
  • Eggs: Beaten to dip aubergines before breading.
  • Plain flour: The slices of aubergine are coated in plain flour before going through the beaten eggs and then the breadcrumbs
  • Breadcrumbs: Cannot do milanesas without breadcrumbs. I used shop bought golden breadcrumbs but please do make your own if you fancy!
  • Cumin: Just a touch of cumin is added onto the breadcrumbs. It is not essential BUT it does give it such a lovely touch to the milanesas. I highly recommend you add it.
  • Salt and pepper: Salt and pepper is also used to season the tomato sauce and mash potatoes.
  • Can of chopped tomatoes/ passata: You are going to make a little tomato sauce to make your milanesas napolitana.
  • Small onion: very thinly chopped to make the tomato sauce
  • Dried oregano: To add to the tomato sauce and to add on top of mozzarella.
  • Good mozzarella: Needed to make the milanesas napolitana
  • Maris Piper potatoes: Can’t do mash with potatoes!
  • Butter and milk: To season the mash potatoes.
  • Grated nutmeg: The KEY to argentine mash potatoes – MUST TRY!


This recipe makes 4 very good sized portions!


  • 2 aubergines – sliced into 1.5cm slices. You can either peel the aubergines or keep the skin.
  • 200g plain flour
  • 2 crushed garlics – one for the beaten egg and one for the tomato sauce
  • Good amount of chopped fresh parsley
  • salt and pepper
  • 3 eggs
  • 1 container of breadcrumbs (Paxo breadcrumbs is 227g and that was enough)
  • 1/4 tsp cumin powder
  • 1/2 can of chopped tomatoes
  • 1 small chopped onion
  • 1 tsp dried oregano
  • 2 150g mozzarella ball
  • 1kg Maris Piper potatoes (or any other good potatoes for mash)
  • 50g butter
  • dash of milk
  • Good amount of grated nutmeg (or nutmeg powder)


To make the aubergine milanesas:

  1. Cut each aubergine into four slices so that they roughly 1.5cm thick You can either peel the aubergines or leave the skin. I prefer to leave the skin on for the extra nutrients.
  2. Pour the flour into a plate and coat each aubergine slice in flour. Ensure that the sides are also covered.
  3. Whisk the three eggs in a container. To this add a crushed garlic clove and a good amount of chopped parsley. Dip each steak into the eggs.
  4. Spread the breadcrumbs in a dish, add the cumin and mix. Bread each aubergine slice by putting on the breadcrumbs, covering the top and sides of each aubergine slice with breadcrumbs, pressing on the top and turning around to repeat process. Place all breaded aubergine steaks onto a baking tray covered with parchment paper.

To make the tomato sauce:

  1. Fry the small chopped onion and crushed garlic on a tbsp of oil until cooked.
  2. Add 1/2 the can of chopped tomatoes, salt, pepper and dried oregano.
  3. Cook for 5-10 minutes until the excess water has evaporated and the tomato sauce has cooked.

To build and bake the aubergine milanesas:

  1. Pre-heat the oven to 200 degree Celsius.
  2. If not yet done, place all aubergine milanesas on baking tray covered with parchment paper (KEY otherwise the milanesas tend to stick to tray!).
  3. Bake the aubergine milanesas for 10 minutes and then turn and bake for a further 10 minutes.
  4. Remove milanesas from the oven and cover each milanesa generously with the tomato sauce.
  5. Cover each milanesa generously with sliced mozzarella.
  6. Sprinkle the top with dried oregano and bake in the oven until the mozzarella has melted (10-15 minutes)

To make the mash potatoes:

  1. Add 3 litres of water in a large pan and bring to a boil.
  2. Add the chopped potatoes and boil the potatoes until they are soft and crumbly.
  3. Use a sieve to drain the water.
  4. Mash potatoes, add the butter, dash of milk, salt, pepper and mix.
  5. Grate nutmeg (or add nutmeg powder) generously and mix to give it an extra argentine touch.

I hope you enjoy this recipe as much as my family and I do. It is such a wonderful recipe to cook for when family and friends come together and I look forward to hearing how it goes!

Buen provecho 🙂

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