Guevara’s, a vegan café and market in Brooklyn, was the site of my first eggplant torta milanesa, a textural marvel of a sandwich with battered and shallow-fried eggplant as the star (in place of the traditional chicken, pork, or even steak cutlet you’ll often find getting the breaded and pan-fried milanesa treatment). This version is inspired by that meal, but is distinctly not vegan, due to the mayonnaise and queso Oaxaca.
What you’ll need
Stainless Steel Mixing Bowls
$33 $29 At Amazon
Large Skillet
$90 At Amazon
Whisk
$14 At Amazon
Recipe information
Yield
Makes 4
Ingredients
Preparation
Step 1
Mix 1 small red onion, thinly sliced, juice of 1 lime, and a big pinch of kosher salt in a small bowl. Let sit while you prepare remaining components for tortas, at least 15 minutes.
Step 2
Coarsely chop 2 chiles from one 7-oz. can of chiles in adobo. Mix chopped chiles, ½ cup mayonnaise, and 2 Tbsp. adobo sauce from can in another small bowl. Set chipotle mayo aside.
Step 3
Slice 1 medium globe eggplant (about 12 oz.) into ⅓"-thick rounds. Place ½ cup all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Place 2 cups panko in a third shallow bowl; season each with salt. Working one at a time, dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in seasoned panko, pressing to adhere. Transfer to a baking sheet.
Step 4
Pour vegetable oil into a large skillet to come ¼" up sides and heat over medium-high. Working in batches, cook eggplant until golden brown and crisp, about 2 minutes per side. Transfer to a wire rack and immediately season with salt.
Step 5
Spread reserved chipotle mayo over cut sides of 4 bolillo or ciabatta rolls, split. Build tortas with eggplant, 8 oz. quesillo (Oaxaca cheese) or fresh mozzarella, sliced, drained pickled red onion, 2 avocados, thinly sliced, ⅓ cup sliced pickled jalapeños, and ⅓ cup chopped cilantro.
