Milanesa a la napolitana

On what happened to be Abby's birthday (8/8), I got to do something I know she would enjoy. I learned to cook a new dish, and an Argentinian one at that.

So, from Alicante, Spain, this post is dedicated to Abby.

Because I learned this recipe in Spanish, it is here bilingual. Although it may be imperfectly transcribed, it is definitely a dish I'll make again.

Milanesa o berenjena a la napolitana

picar ajo y perejil muy chico mezclar con 4 huevos y mostasa poquitito de sal pelar/cortar berenjena salar berenjena, dejar para que se le baja el sabor amargo salar carne pasar berenjena en el huevo y luego por pan rayado despues, freirla bastante aceite pasar carne en el huevo y luego por pan rayado repetir y presionar se puede anadir mas huevos para alcanzar salsa picar cebolla, ajo y con marron/pimiento saltear agregar tomato de late natural cortado y con pure de tomate sal, perejil fuego bajo hasta que no sea muy acida la tomate 15-20 m colocar salsa, queso, sobre milanesa calentar en horno

chop garlic and parsley very small mix with 4 eggs and mustard a little salt peel and cut eggplant into slabs salt the eggplant and set aside so that the bitter taste drains salt the meat dip the eggplant in the egg mixture and then in fine bread crumbs fry it in an oil bath dip the meat in the egg mixture and then in fine bread crumbs pass it twice through for a thicker crust press the batter firmly into the meat fry it in an oil bath for several minutes more eggs can be added if needed sauce chop onion and garlic add black pepper fry lightly add canned whole tomatoes, chopped and tomato sauce add salt, parsley cook on low heat 15-20 minutes until the tomatoes lose their acidity add sauce and cheese on the milanesa heat in oven