Vegetarian Eggplant Milanese

Why You’ll Love This Recipe

1. Crispy Exterior, Tender Interior: The double-breading technique ensures a crunchy outside while keeping the eggplant soft and juicy inside.

2. Flavorful Coating: The breadcrumb mixture, enriched with Parmesan and basil, imparts a savory depth to each bite.

3. Versatile Serving Options: Enjoy these cutlets as a main course, appetizer, or even as a filling for sandwiches.

4. Kid-Friendly: The familiar crispy texture and mild flavor make it appealing to children, often making them unaware they’re eating vegetables.

5. Easy to Prepare: With straightforward steps and common ingredients, this recipe is accessible for cooks of all levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large round purple eggplants

• 1 cup all-purpose flour

• 2 large eggs

• ¼ cup water

• 2 cups Italian-style breadcrumbs

• ½ cup freshly grated Parmesan cheese

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

• Vegetable oil, for frying

Tip: Using round purple eggplants is recommended for their sweetness and minimal seeds, leading to a firmer texture suitable for this dish.

Directions

1. Prepare the Eggplants: Trim the stems off the eggplants and peel them partially, leaving alternating strips of skin for texture. Slice them into rounds approximately 1 inch thick.

2. Salt the Eggplant Slices: Lay the slices on a clean kitchen towel or paper towels, sprinkle both sides generously with salt, and let them rest for about 30 minutes. This process draws out excess moisture and reduces bitterness. Afterward, pat them dry with additional towels.

3. Set Up the Breading Station:

   • In one shallow bowl, place the flour seasoned with a pinch of salt and pepper.

   • In a second bowl, whisk together the eggs and water until well combined.

   • In a third bowl, combine the breadcrumbs, grated Parmesan, dried basil, and dried oregano.

4. Bread the Eggplant Slices:

   • Dredge each slice first in the flour, ensuring an even coat; shake off excess.

   • Dip into the egg mixture, covering completely; let excess drip off.

   • Press into the breadcrumb mixture, coating both sides thoroughly.

   • Place the breaded slices on a baking sheet and let them rest for about 10 minutes to allow the coating to set.

5. Fry the Eggplant Cutlets:

   • In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering.

   • Carefully add the breaded eggplant slices in batches, frying for 3-4 minutes per side, or until golden brown and tender.

   • Transfer the fried cutlets to a paper-towel-lined plate to drain excess oil.

6. Serve:

   • Arrange the cutlets on a serving platter.

   • Optionally, garnish with fresh basil leaves and serve with lemon wedges.

   • Pair with a simple arugula salad dressed with lemon and olive oil for a complete meal.

Servings and Timing

• Servings: 4

• Preparation Time: 40 minutes (includes salting time)

• Cooking Time: 20 minutes

• Total Time: 1 hour

Variations

• Baking Option: For a healthier alternative, bake the breaded eggplant slices on a greased baking sheet at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and tender.

• Gluten-Free: Use gluten-free breadcrumbs and ensure the flour is also gluten-free.

• Vegan Version: Replace the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) and use plant-based Parmesan cheese.

Storage/Reheating

• Storage: Place cooled cutlets in an airtight container and refrigerate for up to 3 days.

• Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

FAQs

Can I use regular breadcrumbs instead of Italian-seasoned ones?

Yes, you can use plain breadcrumbs. Just add additional dried herbs like basil and oregano to the breadcrumb mixture to enhance the flavor.

Do I need to salt the eggplant before cooking?

Salting helps remove excess moisture and bitterness from the eggplant. It’s recommended but not strictly necessary.

Can I prepare these cutlets in advance?

Yes, you can bread the eggplant slices ahead of time and refrigerate them for up to 24 hours before frying.

Can I freeze the breaded eggplant slices?

Yes, you can freeze the breaded slices before frying. Place them on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer-safe bag. Fry directly from frozen.

Can I use a different type of eggplant?

While round purple eggplants are ideal, you can use any variety of eggplant. Just ensure that the slices are thick enough to hold up during frying.

How can I make the eggplant more flavorful?

Add fresh garlic powder, lemon zest, or chili flakes to the breadcrumb mixture for an extra punch of flavor.

Can I make these without frying?

Yes, you can bake the breaded eggplant slices instead of frying them for a healthier option. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.

What should I serve with these eggplant cutlets?

These cutlets pair beautifully with a light salad, pasta, or even as a sandwich filling. Try it with a side of marinara sauce for dipping.

How do I store leftover eggplant Milanese?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crisp texture.

Is this dish vegan-friendly?

You can make this dish vegan by using a flaxseed meal mixture instead of eggs and substituting plant-based Parmesan cheese.

Conclusion

Vegetarian Eggplant Milanese is a crispy, savory, and satisfying dish that offers a delicious alternative to traditional meat cutlets. With its golden-brown crust and tender interior, it’s perfect for vegetarians or anyone looking to incorporate more vegetables into their diet. Whether served as a main course, an appetizer, or even as a sandwich, this dish is sure to be a hit at your table. Try it today for a flavorful and satisfying meal that’s both easy to prepare and impressive to serve!

Vegetarian Eggplant Milanese

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Vegetarian Eggplant Milanese offers a crispy golden exterior with a tender, juicy interior, all enhanced by the flavors of Parmesan, basil, and oregano. This Italian-inspired dish is a perfect meatless alternative to veal Milanese and can be served as a main, appetizer, or sandwich filling.

• Author: Amy
• Prep Time: 40 minutes (includes salting time)
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course, Vegetarian
• Method: Frying, Baking (optional)
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

2 large round purple eggplants

1 cup all-purpose flour

2 large eggs

¼ cup water

2 cups Italian-style breadcrumbs

½ cup freshly grated Parmesan cheese

1 tsp dried basil

1 tsp dried oregano

Salt and freshly ground black pepper, to taste

Vegetable oil, for frying

Tip: Round purple eggplants are recommended for their sweetness and minimal seeds, creating a firmer texture for frying.

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Instructions

• Prepare the Eggplants: Trim the stems off the eggplants and peel them partially, leaving alternating strips of skin for texture. Slice into 1-inch thick rounds.

• Salt the Eggplant Slices: Lay slices on paper towels, sprinkle both sides generously with salt, and let sit for 30 minutes. Pat dry with additional towels to remove moisture and bitterness.

• Set Up the Breading Station:

  • In one bowl, place flour seasoned with a pinch of salt and pepper.

  • In a second bowl, whisk together eggs and water until smooth.

  • In a third bowl, combine breadcrumbs, Parmesan, basil, and oregano.

• Bread the Eggplant Slices:

  • Dredge slices in flour, shake off excess.

  • Dip into the egg mixture, ensuring full coverage, then let excess drip off.

  • Press into the breadcrumb mixture, coating both sides thoroughly.

  • Arrange the breaded slices on a baking sheet and rest for 10 minutes to set the coating.

• Fry the Eggplant Cutlets: Heat ½ inch of vegetable oil in a large skillet over medium-high heat.

  • Fry the breaded slices in batches for 3-4 minutes per side, or until golden and tender.

  • Transfer cutlets to a paper-towel-lined plate to drain excess oil.

• Serve: Arrange on a platter, garnish with fresh basil leaves, and serve with lemon wedges.

  • Pair with a simple arugula salad dressed with lemon and olive oil.

Notes

Baking Option: For a healthier alternative, bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and tender.

Gluten-Free: Use gluten-free breadcrumbs and ensure the flour is also gluten-free.

Vegan Version: Replace eggs with a flaxseed meal mixture (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use plant-based Parmesan.

Add Garlic: Boost the flavor by adding garlic powder to the breadcrumb mixture.