Ann Taruschio, Franco Taruschio

Milanese Aubergine

Melanzane Milanese

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 1 medium purple aubergine
  • 2 eggs, beaten
  • a little flour

Method

Slice the aubergine lengthways into eight slices–about ½ cm/¼ in thick. Season the slices lightly with salt and lightly flour them. Then dip them into the beaten egg.

Fry the slices in foaming oil