Print

Vegetarian Eggplant Milanese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

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.

Find it online: https://chocolatecoveredamy.com/vegetarian-eggplant-milanese/