Topped with a peppery arugula salad and loads of fresh parmesan, crispy eggplant milanese is the perfect vegetarian entrée for your summer entertaining!
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Chicken Milanese is one of my favourite summer meals; I just love that golden crispy fried chicken cutlet topped with a light and lemony arugula salad. That it can also be turned into a delicious vegetarian entrée using fresh eggplant is even more reason to fall in love with this Italian classic!
Several of my friends are either vegetarian or prefer to limit their meat intake. So this Italian vegetarian recipe is the perfect compromise. I simply prepare both chicken and eggplant cutlets so both the meat eaters and vegetarians can enjoy the same meal. In fact, I find this is the perfect stealth way to introduce stubborn meat eaters to the joys of vegetarian dining; they are usually so curious about the eggplant that they inevitably end up trying it as well!
Ingredient Notes for Eggplant Milanese
Eggplant: There are several types of eggplant available, but by far the most common is the globe (or American) eggplant. Globe eggplants are large in size, dark purple in colour, and are perfect for turning into thick, tender cutlets. Eggplants can sometimes have a bitter flavour which can be removed by salting the eggplant slices. Salting the eggplant draws out the extra moisture and bitterness.
Panko breadcrumbs: Super light and crunchy, panko breadcrumbs are perfect for coating these eggplant cutlets.
Parmesan cheese: This recipe calls for two types of parmesan. Dry, grated parmesan adds amazing flavour to the breading on the eggplant, and freshly grated parmesan is the perfect finish to this classic dish.
Baby arugula: Traditionally, this dish is topped with a light salad of baby arugula. I love the peppery bite of arugula and find that it creates an incredibly balanced final dish. However, I have also made this using mixed baby greens so feel free to substitute with other greens if you prefer.
Lemon: The arugula salad is very lightly dressed with a simple dressing of fresh lemon juice and olive oil.
How to Make Crispy Eggplant Milanese
Salt the Eggplant
Salting the eggplant is an important step to draw out any bitterness. Slice the eggplant into 3 or 4 thick slices about half an inch thick. The crumbs don’t stick to the skin very well so I always cut a thin strip of the skin off the eggplant on both sides so that each cutlet has exposed flesh on the either side. This will ensure the crumbs adhere properly and also allow the moisture to drain from the eggplant while salting.
Line a baking sheet with paper towels. Liberally salt both sides of the sliced eggplant with kosher salt and lay on the paper towel. Let sit at room temperature for at least half an hour or up to an hour.
When you’re ready to use them, pat the slices dry with more paper towel. Now the eggplant is ready for breading.
Bread the Eggplant
Set up a standard breading station. You will need three shallow dishes. Add the flour along with a good sprinkle of kosher salt to the first dish. Whisk together the eggs, water, and another pinch of kosher salt and add to the second dish. Combine the panko crumbs, grated parmesan cheese, dried oregano, and basil in the third dish and stir together.
To bread the eggplant, I find it is easiest to designate a dry hand and a wet hand. Use your wet hand to pick up a piece of eggplant and place it in the flour. Use your dry hand to coat the eggplant slice in flour, shaking off the excess. Place the eggplant into the egg wash. Use your wet hand to flip the eggplant over in the egg wash and then lift it out and let the excess drain off. Place the eggplant in the crumb mixture and use your dry hand to press the crumbs onto both sides of the eggplant. Gently lift the eggplant up and let the excess crumbs fall off. Don’t shake the eggplant too hard as I find the crumbs sometimes have trouble adhering to the eggplant. Place the breaded eggplant slices on a baking sheet and set aside. Repeat with the remaining eggplant.
Pan-Fry the Eggplant Cutlets
Heat a quarter inch of vegetable oil over medium high heat. When the oil is hot carefully lay in 2 or 3 of the eggplant cutlets. Fry the eggplant until the crumbs are golden brown on both sides. This should take about 3 to 4 minutes per side. Check that the eggplant is tender by piercing it with a paring knife.
When the eggplant is browned on both sides and tender, lift out of the oil and transfer to a baking sheet lined with a rack to drain. Immediately sprinkle with a bit of kosher salt; the oil will help the salt adhere to the crumbs better than if you sprinkle some later.
Keep the eggplant warm in a low oven, 300 deg F, and continue to cook the remaining cutlets if desired. Repeat with the remaining eggplant. Add more oil if needed so that the oil reaches at least halfway up the sides of the eggplant.
Make the Arugula Salad
While the eggplant is frying prepare the dressing. In a small bowl whisk together the fresh lemon juice, extra virgin olive oil, and a pinch of kosher salt and pepper. Pour the dressing over the baby arugula in a salad bowl and toss.
Serve the Eggplant Milanese
To serve eggplant Milanese, place on or two pieces of eggplant on a plate. Top with a pile of the arugula salad and top with a liberal amount of freshly shaved parmesan cheese. Enjoy!
Serving & Pairing Suggestions
What makes any Milanese dish the perfect summer entrée is that it is a light meal which doesn’t require a side dish at all. However, if you are looking for a heartier meal then I suggest a small serving of pasta to round out the dish. I love serving my gnocchi with dandelion pesto cream sauce alongside this eggplant Milanese. The rich creaminess of the gnocchi is the perfect contrast to the crispy eggplant and peppery, tart arugula salad.
For a wine pairing, any style of Milanese does provide a slight challenge. There really are two very opposing flavour profiles in this dish; the richness of the fried eggplant versus the tart, lemony arugula salad. That being said, you do actually have a number of good options for pairing wine with this dish.
Here are my top picks for a wine pairing:
- Chardonnay – Chardonnay loves fried food!
- Rosé – a dry rosé works well with fresh, acidic salads.
- Pinot Noir – a light red that pairs equally well with high fat and highly acidic food.
Crispy Eggplant Milanese
Ingredients
- 2 large eggplants
- 1 cup flour
- 2 eggs
- ¼ cup water
- 2 cups panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ lemon
- 3 tbsp extra virgin olive oil
- 4-5 cups baby arugula
- fresh parmesan cheese
- kosher salt and pepper
- vegetable oil for frying
Instructions
- Begin by prepping the eggplant. Trim a thin slice of skin off the eggplant on either side. Cut each eggplant into 4 slices half an inch thick. Line a baking sheet with paper towel. Liberally sprinkle both sides of the eggplant slices with kosher salt and place on the paper towel lined baking sheet.
- Allow the eggplant slices to sit at room temperature for at least 30 minutes or up to 60 minutes. The salt will draw out excess moisture from the eggplant. Blot the eggplant dry on both sides with fresh paper towel and set aside.
- Set up your breading station. In a shallow dish add the flour along with a big sprinkle of kosher salt. In another shallow dish add the eggs, water and a good spinkle of kosher salt and whisk together until the egg is well mixed. Lastly combine the panko bread crumbs, grated parmesan cheese, dried basil, and dried oregano in a third shallow dish and whisk together.
- Bread the eggplant cutlets. Place a piece of eggplant in the flour, flipping it over to cover completely. Lift the eggplant up and shake off the excess flour. Place the floured eggplant cutlet in the egg mixture, flipping over to completely coat the cutlet. Lift the eggplant up and let the excess egg drip off. Lay the the cutlet onto the crumb mixture. Spread the crumbs over the top and gently press down to help the crumbs adhere. Lift the cutlet off and very gently shake off the excess. Transfer the breaded eggplant to a parchment lined baking sheet.
- Preheat the oven to 300°F / 150°C. Heat up a quarter inch of vegetable oil in a wide skillet over medium low heat. Set up a draining station by lining a baking sheet either with a rack or paper towels to absorb the oil. A good trick for determining when the oil is ready to toss a small piece of bread crust into the oil. When the bread is bubbling and lightly brown then the oil is ready to go.
- To cook the eggplant, carefully lay 2 or 3 pieces into the hot oil. Let cook for 3 to 4 minutes until the bottom is golden brown. Carefully flip the eggplant over and cook for another 3 to 4 minutes until both sides are golden brown. When browned lift the eggplant out of the oil letting the excess drip off before transferring them to the rack or paper towel lined baking sheet. Lightly sprinkle each cutlet with a pinch of kosher immediately after removing from the cooking oil; this will help the salt to adhere to the crust. Transfer the baking sheet to the oven to keep warm while you pan fry the remaining pieces.
- While the eggplant is cooking prepare the arugula salad. In a salad bowl, squeeze the juice from half a lemon. Add a pinch of kosher salt and pepper and whisk together. While whisking, slowly drizzle in the olive oil. Add the arugula and toss with the vinaigrette. Set aside until the eggplant is finished cooking.
- To serve, place one or two eggplant cutlets on each plate, top with a pile of the dressed arugula and lots of freshly shaved parmesan cheese!