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Vegetarian Eggplant Milanese
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📋Vegetarian Eggplant Milanese

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.
Course Appetizer
Cuisine Italian
Keyword eggplant fried, milanese eggplants, vegetarian Milanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 443kcal

Ingredients

Instructions

  • Prepare the breadcrumbs by mixing the garlic, basil and parmesan
    2 cups breadcrumbs, 1 peeled garlic cloves, 2 tablespoon freshly grated Parmesan, ⅓ cup chopped basil leaves
    Basic Freezing for winter breadcrumbs

Prepare the eggplants

  • Peel the eggplants and cut them into rounds
    2 eggplants
  • 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

Nutrition

Calories: 443kcal | Carbohydrates: 77g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 488mg | Potassium: 709mg | Fiber: 10g | Sugar: 12g | Vitamin A: 356IU | Vitamin C: 6mg | Calcium: 176mg | Iron: 5mg