Vegetarian, Italy
Breaded Milanese Eggplant with Tomato Salad
Breaded Milanese eggplant is made from eggplant slices coated in flour, egg, and Parmesan breadcrumbs, then pan fried until golden. This easy recipe serves 4, takes 45 minutes, and costs €2.50 per person. The key is a well dried coating pressed firmly onto the eggplant, and oil hot enough that the slices don't soak up grease.
Tonight, breaded Milanese eggplant, golden and crispy, with a basil tomato salad.
- Total time
- 45 min
- Difficulty
- Easy
- Cost per person
- €2.50
- Calories per person
- 680 kcalcalculated by Kiloach, your weight coach
- Season
- Summer
- The kids
- They generally like it
Breaded Milanese eggplant is all about the crunch of a golden coating wrapped around tender flesh that has lost its bitterness thanks to salting. The Parmesan in the breadcrumbs adds a salty edge that makes you reach for one more slice. Alongside it, the tomato salad with basil and lemon keeps every bite feeling fresh rather than heavy.
It's a summer dish that works for kids and adults alike, easy to turn into a weeknight dinner or a meal for guests if you double the quantities. Set aside a little time for salting the eggplant, but the rest moves fast, especially if you set up your three breading plates ahead of time.
The ingredients
Fruits and vegetables
- Eggplants 3
- Ripe tomatoes 4
- Basil 8 leaves
- Lemon 1
Dairy
- Eggs 2
- Grated Parmesan 40 g
Pantry
- Breadcrumbsoften in the pantry 150 g
- Flouroften in the pantry 3 tbsp
- Oil for fryingoften in the pantry 15 cl
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Gluten, Eggs, Lactose
The step by step recipe
-
Cut the eggplants into 1 cm slices, salt them and let them sit to draw out their water. 15 min
Rinse them afterward and dry them carefully, the coating depends on it.
-
Set up three plates, flour, beaten salted eggs, then breadcrumbs mixed with Parmesan.
Keep one hand for the dry ingredients and one for the wet, your fingers won't get clumped with crumbs.
-
Dip each slice in the flour, then the egg, then press it into the breadcrumbs.
Turn the slice without shaking it, the coating stays in place.
-
Fry in hot oil, 2 to 3 minutes per side, then drain on paper towels. 10 min
The oil should sizzle around a dropped piece of bread, otherwise the slices soak up the fat.
-
Cut the tomatoes into wedges, season with olive oil, salt, basil and lemon, and serve with the eggplant.
Salt the tomatoes at the last moment, they release water and dilute the seasoning.
Our tips to get it right
- Pick eggplants that feel firm and heavy for their size, they have fewer seeds and release water more easily.
- Bread all the slices before you start frying, so you're not switching between crumb covered hands and the pan.
- Keep cooked slices warm in a low oven while you finish the rest, they stay crispier there than on a covered plate.
The variations
- Swap the Parmesan for grated Gruyère for a milder, less salty coating.
- For a lower fat version, bake the breaded slices at 400°F for 20 minutes, flipping halfway, instead of frying them.
- For kids, cut the eggplant slices smaller before breading, they cook faster and eat like crispy sticks.
What to serve it with
- A bowl of plain rice
- Fresh bread for scooping
- Chilled lemon water
Storage
Breaded eggplant keeps for 2 days in the fridge in a sealed container, though it loses some crispiness. Reheat it in the oven at 350°F rather than the microwave to bring back the texture. The tomato salad doesn't keep well, so toss it together right before serving.
Questions about this dish
Can you bread the eggplant ahead of time?
You can bread the slices several hours ahead and keep them in the fridge on a plate, separated by parchment paper. Fry them right before serving so they stay crispy.
Can you freeze breaded eggplant?
Yes, bread the raw slices and freeze them flat before cooking, then fry them straight from frozen, adding 1 to 2 minutes per side. Avoid freezing slices that are already cooked, the coating turns soft.
Why do you salt the eggplant first?
Salting draws out water and bitterness from the flesh, which makes the slices more tender once cooked. It also keeps the coating from soaking up too much oil.
Can you use a different breadcrumb?
You can use panko for an even crunchier coating. Mix it with Parmesan either way to keep the recipe's original flavor.
How long does it take to make breaded Milanese eggplant with a tomato salad?
Count 45 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in breaded Milanese eggplant with a tomato salad?
About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does breaded Milanese eggplant with a tomato salad cost?
About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.
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