Tacos de milaneza

1- eggplant peeled and chopped into cubes.(verry small cubs)
1-cup of bread crums, grated and seasoned.
1-cup of olive oil.
1-tbl spoon of salt.
1-bunch of fresh cilantro. (chopped into really small pices)
50-grams of raw onion chapped into small squares (reallly small)
1-pack o mini taco tortillas.(like the normal tortillas in the grocery store but ask for a taco size).
2-3-eggs
3-cups of diced pineapple

--Take your peeled, chopped eggplant and place it on a big plastic bowl fill it up with water.

--Add the tbl spoon of salt and let it sit over night.

--Drain the bowl with the eggplant and let it dry for abot 5 min.

--In a flat plate place the cup of bread crums, and in a small bowl stir the 3 egg whites.

--Pre heat a friying pan and add 1/2 cup of the olive oil.

--On a flat plate place 2 cooking napkings (to drain the oil)

--while the pan is pre heating take your sliced eggplant and add the egg to it , then cover it with the bread crums till is all fully covered:(Like if you were making fried chiken)

--Then add 1/2 of the covered eggplant cubes to the pan and let them fry till the bread crums turn golden brown, then take them out of the pan into the flat plate.


--Repeat the frying adding the other 1/2 of the oil for the other rest of the eggplant cubes when done frying let them sit on the plate to drain the oil.

--Place the eggplant on bowl.

--Mix the cilantro and onions together and place them on a plate, place the pineapple on a plate too.
--Heat you tortillas for as many tacos as you want to make.

--Take a tortilla and fill it up with eggplant and add ass much of cilantro, onions, and pineaplle ass desired.

Number of Servings: 20

Recipe submitted by SparkPeople user LIET_999.