Eggplant Milanese Recipe: Tips for Making Eggplant Milanese
Written by MasterClass
Last updated: Jun 20, 2022 • 2 min read
Learn how to make perfectly crispy eggplant Milanese, a meat-free spin on an Italian classic.
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What Is Eggplant Milanese?
Eggplant Milanese is a vegetarian variation on the Italian dish, costoletta alla Milanese (also known as pork alla Milanese), a breaded and fried pork cutlet served with an arugula salad and a squeeze of fresh lemon juice. This Milanese variation features thick slices of eggplant in place of the pork. The eggplant turns velvety and mildly sweet when pan-fried, an effect also found in its sister dish, Parmigiana di melanzane—known in the West as eggplant Parmesan.
3 Tips for Making Eggplant Milanese
Eggplant Milanese is simple and satisfying, perfect for a weeknight meal. Here’s what to know:
- 1. First, salt the eggplant. Salting the eggplant ahead of time prevents moisture loss during the frying process. Lay the eggplant slices on paper towels or a clean dish towel in a single layer and sprinkle them with one teaspoon of salt. Let it rest to draw out the moisture, about thirty minutes. Pat the eggplant dry with more paper towels or a clean dishtowel.
- 2. Choose the right type of breadcrumbs. Cooks may choose between traditional Italian-style breadcrumbs or panko breadcrumbs to coat their eggplant Milanese. Panko breadcrumbs lend a flaky, crispy texture, while traditional breadcrumbs create a thicker, crunchy coating.
- 3. Serve with various accompaniments or dishes. Pan-fried eggplant showcases dynamic texture and flavors: Pair it with a simple salad of arugula and cherry tomatoes, lightly dressed with lemon juice, or serve it with a hearty side dish of polenta or mashed potatoes.
Easy Eggplant Milanese Recipe
makes
prep time
10 mintotal time
30 mincook time
20 minIngredients
Note: The total time does not include 30 minutes of inactive time.
- 1
Place the eggplant slices on a baking sheet lined with a clean kitchen towel. Sprinkle the slices with 1 teaspoon of kosher salt. Let it sit for 30 minutes.
- 2
After 30 minutes, gently blot the eggplant slices to remove any excess moisture.
- 3
In a shallow bowl or large plate, combine the flour, salt, and pepper.
- 4
In a second dish, beat the eggs.
- 5
In a third dish, combine the breadcrumbs and grated cheese.
- 6
Working one at a time, dredge the eggplant rounds in flour, followed by the egg mixture, and, finally, in the breadcrumb mixture, tapping to remove excess between each. Gently press the breadcrumbs to help them adhere to the eggplant.
- 7
Prepare a sheet tray with a layer of paper towels.
- 8
In a large skillet over medium-high heat, heat the olive oil until it shimmers.
- 9
Working in batches as needed, fry each eggplant slice until golden brown and crisp all over, about 4 minutes per side.
- 10
Transfer the fried eggplant slices to the prepared baking sheet and garnish with flaky salt.
- 11
Serve immediately, alongside lemon wedges or balsamic vinegar for drizzling, and top with basil.
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