Eggplant Milanese is the perfect vegetarian version of the veal Milanese. Crispy outside, soft and chunky inside, your children wouldn't even know they are eating their veggies.
Prepare 3 plates with flour, eggs and the flavoured breadcrumbs
3 fresh eggs, 1 cup flour
Mix the eggs adding 1 teaspoon of salt and some pepper
salt & pepper
Coat the eggplants first in the flour, then in the eggs and last in the breadcrumbs
Frying the eggplants
Deep fry the eggplants into the fryer at high temperature ( 355 F - 180 C)
vegetable oil for frying
Turn them around when done on one side
When done remove from the fryer and lay on a kitchen towel paper to absorb the extra frying oil.
Serve while still warm with some mayonnaise or Aioli
Video
Notes
I prefer to use the large round purple eggplants, but you can also use the long regular ones
I like to peel the eggplants, but it is not necessary
Many people cover the eggplants in salt and let them rest under a heavyweight to drain the bitter taste. Personally I don't find it necessary especially if you use the round eggplants
Flavor the breadcrumbs with garlic, basil and parmesan the day before if possible. They will have time to absorb the flavours
I never throw away the leftover breadcrumbs and eggs. I mix them together, make a ball and fry it. My boys love it.
If you prefer you can fry them in butter as the veal Milanese, check the recipe for instructions
Besides eggplants, you can also use, porcini mushrooms or zucchini