Name: Eggplant Tortas Milanesa
Yield: Makes 4
Ingredients: 1 small red onion, thinly sliced; Juice of 1 lime; Kosher salt; 1 7-oz. can chipotle chiles in adobo; ½ cup mayonnaise; 1 medium globe eggplant (about 12 oz.); ½ cup all-purpose flour; 2 large eggs; 2 cups panko; Vegetable oil (for frying); 4 bolillo or ciabatta rolls, split; 8 oz. quesillo (Oaxaca cheese) or fresh mozzarella, sliced; 2 avocados, thinly sliced; ⅓ cup sliced pickled jalapeños; ⅓ cup chopped cilantro

Eggplant cutlet sandwich with a beer against a green wall.

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman

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
$45 At Amazon
Large Skillet
$90 At Amazon
Whisk
$14 $13 At Amazon

Recipe notes

Spicy Eggplant Frittata

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.