Eggplant Milanese

Eggplant Milanese.

Eggplant Milanese


For 4 Person(s)

For the Eggplant:

  • 1 eggplant, ends trimmed, cut into 1/2 inch thick, long slices
  • 1/2 cup plain breadcrumbs
  • salt and black pepper as desired
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 large egg, beaten

For the Salad:

  • 5 ounces arugula
  • 1/2 fennel bulb, sliced thin
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 red onion, sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 8oz Burrata
  • salt and black pepper as desired
  • 5 fresh basil leaves


  1. Get the ingredients needed for this recipe HERE
  2. To make the Eggplant:
    1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
    2. In a shallow dish combine the breadcrumbs and grated cheese. Season the mixture with salt and black pepper as desired.
    3. Dip each eggplant slice into the egg wash and then coat with the breadcrumb mixture. Place each eggplant slice on the parchment lined baking sheet.
    4. Bake for 20-25 minutes. Turning the eggplant and drizzling with more oil halfway through.
  3. To make the Salad:
    1. Combine all the salad ingredients except the Burrata in a bowl and toss together
  4. To assemble:
    1. Lay the eggplant slices in a platter and spoon the salad over the eggplant. Tear the Burrata apart and serve immediately.



Be the first to post a review

You must be logged in to review