Eggplant Milanese
There has been a trend going around for what are called “eggplant cutlets.” Basically an entire eggplant, roasted, flattened, breaded and fried to resemble a chicken cutlet. I think this is a great idea, so let’s kick it up a notch and make Milanese out of it. Milanese is a dish that is usually made with a thin breaded veal cutlet fried and topped with an arugula salad and Parmigiano Reggiano shavings. This vegetarian version will have you coming back for more!
Eggplant Milanese
A delicious vegetarian version of Milanese!
Ingredients
- 2 Small Eggplant
Dredge
- 3/4 cup Panko breadcrumbs
- 1 tbsp Garlic powder
- 1/4 cup Grated Pecorino Romano
- 1 tbsp Fresh Parsley minced
- 1/2 cup AP Flour
- 1 Egg
- 1 tbsp Water
- Oil for frying
Salad
- 4 oz Arugula
- Juice of 1/2 lemon
- Extra Virgin Olive Oil for Drizzling
- Parmigiano shavings
- Salt and pepper to taste
Instructions
- Poke the eggplant with a fork all the way around . place on a parchment paper onto a baking sheet and bake at 400F for 45 minutes to 1 hour, or until forktender.
- Peel the skin off the eggplant leaving the stem on. Take a fork and flatten out the eggplant to about a half inch thick. Pat dry with a paper towel.
- Prepare the dredge: into a plate add 1/2 cup of AP flour, seasoned with salt and pepper to taste. Into a shallow bowl add one egg, with a splash of water, season with salt and peppers to taste and whisk. Into another shallow bowl add three-quarter cup of Panko breadcrumbs, 1 tablespoon of garlic powder, 1/4 cup of grated pecorino, Romano cheese, and 1 tablespoon of freshly minced parsley, mix to combine.
- Dip the eggplant into the flower mixture, then the egg wash and then the Panko breadcrumbs mixture. Place onto a plate until ready to fry.
- Into a large fry pan, add your choice of frying oil (I’m using canola oil), fry the cutlet on both sides until golden brown.
- Prepare the salad: into a bowl add arugula, season with salt and pepper, the juice of 1/2 lemon and drizzle olive oil. Mix to coat all of the arugula in the dressing. Set aside.
- Onto a plate, add the eggplant cutlets, top with the arugula salad. Take a wedge of Parmigiano Reggiano and shave pieces of it onto the salad. Add two lemon wedges on the side. Serve and enjoy!
