EatSmarter exclusive recipe

Eggplant Milanese

with Vegetables, Smoked Tofu Ragout and Chive Oil
3.5
Average: 3.5 (2 votes)
(2 votes)
Eggplant Milanese

Eggplant Milanese - We took a traditional favorite, Piccata Milanese, and made it vegetarian!

share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
639
calories
Calories

Healthy, because

Even smarter

Nutritional values

Vegetables provide plenty of fiber for digestion as well as vitamins and minerals. Iron, folic acid and vitamin B12 promote the oxygen supply of the whole body, while tofu scores points for its particularly high content of valuable protein.

For a variation, use tofu with basil, wild garlic, or paprika instead of smoked tofu. As a side dish, the vegetarian mini-schnitzels go well with whole wheat pasta, whole grain rice, polenta, or mashed potatoes.

1 serving contains
(Percentage of daily recommendation)
Calorie639 cal.(30 %)
Protein28 g(29 %)
Fat48 g(41 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage19 g(63 %)
Vitamin A1.6 mg(200 %)
Vitamin D1.8 μg(9 %)
Vitamin E6.6 mg(55 %)
Vitamin K86 μg(143 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin9 mg(75 %)
Vitamin B₆0.6 mg(43 %)
Folate160 μg(53 %)
Pantothenic acid2.3 mg(38 %)
Biotin25.8 μg(57 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C38 mg(40 %)
Potassium1,233 mg(31 %)
Calcium422 mg(42 %)
Magnesium118 mg(39 %)
Iron6.8 mg(45 %)
Iodine34 μg(17 %)
Zinc3.2 mg(40 %)
Saturated fatty acids9.5 g
Uric acid163 mg
Cholesterol246 mg
Complete sugar21 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
½ bunch Chives
salt
4 Tbsps olive oil
2 Eggplant
2 carrots
1 small Parsnip
1 pc Celery root
1 small Parsnip
2 small onions
4 ozs Smoked tofu
7 ozs Vegetable broth
5 ozs Soy creamer
peppers
1 oz Parmesan
2 eggs
a little Pastry flour
How healthy are the main ingredients?
olive oilParmesanChivessaltEggplantcarrot
Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Whisk, 1 Immersion blender, 1 deep bowl, 1 Lid

Preparation steps

1.
Eggplant Milanese preparation step 1

Rinse chives, shake dry and chop. Combine 1 pinch of salt and 2 tablespoons olive oil in a bowl, blend with an immersion blender and let stand for about 1 hour.

2.
Eggplant Milanese preparation step 2

Rinse eggplant, wipe dry and cut into thick slices. Place on paper towels and sprinkle with salt.

3.
Eggplant Milanese preparation step 3

Trim and rinse carrots, parsnips, celery root, and parsley root. Cut into 1/2-inch cubes.

4.
Eggplant Milanese preparation step 4

Peel the onions and chop finely. Cut tofu into small cubes.

5.
Eggplant Milanese preparation step 5

Heat 1 tablespoon olive oil in a pan and sauté onions over medium heat until translucent.

6.
Eggplant Milanese preparation step 6

Add carrots, parsnips, celery root and parsley root to the onions and cook while stirring for 5 minutes over medium heat.

7.
Eggplant Milanese preparation step 7

Stir vegetable broth and soy creamer into the mixture. Reduce heat, cover and simmer for 5 minutes. Add tofu, season with salt and pepper and simmer for another 5-7 minutes.

8.
Eggplant Milanese preparation step 8

Finely grate the Parmesan cheese. Whisk the eggs with the Parmesan and season lightly with salt and pepper.

9.
Eggplant Milanese preparation step 9

Dry eggplant slices with a paper towel, coat with flour, shake off excess, then dip into egg mixture.

10.
Eggplant Milanese preparation step 10

Pour chive oil through a fine-mesh sieve. Heat the remaining olive oil in a non-stick pan. Fry eggplant in small batches over medium heat until golden brown on both sides, for about 2-3 minutes. Place the tofu ragout on a plate and serve with the fried eggplant slices. Top with a drizzle of the chive oil.