The Best Crispy Eggplant Milanese Recipe (Fried)
Crispy, golden, and bursting with flavor, this Eggplant Milanese is about to become your favorite way to enjoy eggplant! With its perfectly seasoned breadcrumb mixture, a pop of Parmesan cheese, and a finishing sprinkle of fresh parsley, each bite delivers the ultimate combination of tender eggplant flesh and a thick crust. Whether you’re serving it with fresh arugula or pasta alla Norma, this dish is a guaranteed crowd-pleaser that’ll have everyone asking for the recipe.
I love how crispy the eggplant gets in this dish! If you’re looking for something similar, I suggest my panko chicken cutlets, which are the base of my chicken milanese pasta and chicken milanese salad dishes! You could also serve this eggplant milanese with my san marzano tomato sauce or easy marinara sauce an then top it with mozzarella cheese and bake it for a simple eggplant parmesan recipe!
Why You’ll Love This Recipe
- Crispy Texture: Thanks to the seasoned panko breadcrumbs and Parmesan, the eggplant rounds develop a perfectly crispy crust that rivals any classic dish.
- Versatile Pairing Options: This dish is perfect for a single layer on a platter with fresh basil leaves or alongside your favorite pasta for a more indulgent dinner.
- Beginner-Friendly: Even if it’s your first time making Eggplant Milanese, the step-by-step instructions make it approachable and foolproof.
Ingredients
- Eggplant: Look for firm, fresh eggplants with smooth, shiny skin and no blemishes. Medium-sized ones work best for uniform slices.
- Kosher Salt: Essential for drawing out excess moisture from the eggplant flesh and ensuring a meaty texture in every bite.
- All-Purpose Flour: The foundation for the dredging process. Add a bit of salt to season the entire eggplant evenly.
- Garlic Powder & Oregano: These classic Italian flavors bring depth to both the flour and the breadcrumb mixtures.
- Large Eggs: Use room temperature eggs for smoother dipping in the egg wash.
- Panko Breadcrumbs: Choose seasoned breadcrumbs or plain ones for an extra crunchy crust. Avoid using finely ground breadcrumbs for the best texture.
- Parmesan Cheese: Use freshly grated Parmesan for bold flavor—it clings beautifully to the breadcrumb mixture.
- Fresh Parsley: Adds brightness to both the breading and as a garnish.
- Olive Oil: Use high-quality extra virgin olive oil for frying—it brings a rich flavor without overpowering the eggplant rounds.
- Lemon Wedges: The perfect final touch to cut through the richness of the fried eggplant.
Ingredient Substitutions
- Breadcrumbs: Swap panko for crushed pork rinds or cornflakes for a thicker crust and added crunch.
- Parmesan Cheese: Substitute with Pecorino Romano for a sharper, saltier kick.
- Egg Wash: Use a flax egg (1 tablespoon of flaxseed + 3 tablespoons of water) if you’re looking for an egg-free option.
- Olive Oil: Try avocado oil for frying—it handles medium heat well and has a neutral flavor.
Ingredient Additions
- Fresh Mozzarella: Add a slice on top of each eggplant round and broil for a couple of minutes for an indulgent finish.
- Roasted Cherry Tomatoes: Toss cherry tomatoes with a drizzle of balsamic vinegar and minced garlic, then roast them for a flavorful topping.
- Fresh Herbs: Sprinkle fresh basil leaves or oregano over the finished dish for an aromatic burst.
- Red Onion Relish: Thinly sliced and marinated in balsamic glaze for a tangy and sweet topping.
Step by Step Instructions
Prepare the Eggplant: Slice 2 medium eggplants into 1/2-inch thick rounds. Sprinkle the slices with 1 teaspoon kosher salt and place them on a paper towel-lined tray. Let them sit for 20–30 minutes to draw out moisture.
Pat the slices dry with a paper towel.
Prepare the Flour Mixture: In a shallow bowl, mix 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Prepare the Egg Mixture: In a second shallow bowl, beat 2 large eggs until smooth.
Prepare the Breadcrumb Mixture: In a third shallow bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Bread the Eggplant: Dredge each eggplant slice in the flour mixture, ensuring an even coating. Shake off any excess.
Dip the floured slice into the beaten eggs, coating it completely.
Press the slice into the breadcrumb mixture, covering it thoroughly. Gently press to help the breadcrumbs adhere. Repeat for all slices.
Fry the Eggplant: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the breaded eggplant slices to the skillet in batches.
Fry each slice for 2–3 minutes per side, until golden brown and crispy.
Transfer the fried slices to a paper towel-lined plate to drain excess oil. Add more oil as needed between batches.
Serve: Sprinkle the hot eggplant slices with extra grated Parmesan cheese and chopped parsley. Serve with lemon wedges for brightness.
Expert Tips
- Pat It Dry: After sweating the eggplant with salt, thoroughly pat it dry with paper towels to ensure the breadcrumb coating adheres perfectly.
- Dredge Carefully: Work in an assembly line: coat in the seasoned flour, dip in the beaten egg mixture, and press firmly into the breadcrumb mixture for maximum coverage.
- Don’t Crowd the Pan: Fry the eggplant in a single layer with enough hot oil to prevent the crust from becoming soggy.
- Keep It Warm: Place fried rounds on a wire rack over a baking sheet in a 200 degrees Fahrenheit oven to stay crispy while you finish frying the remaining eggplant.
Serving Suggestions
- Wine Pairing: A crisp Sauvignon Blanc pairs perfectly, cutting through the richness of the dish while complementing its fresh herbs.
- Classic Italian: Serve with spaghetti tossed in a light marinara sauce and garnished with fresh basil leaves.
- Upscale Plating: Top with a dollop of ricotta cheese and drizzle with balsamic glaze for a restaurant-worthy presentation.
- Family-Style Meal: Layer the eggplant rounds with marinara sauce, fresh mozzarella, and Parmesan cheese for a baked casserole twist.
Storage Instructions
- Refrigerator: Store leftover crispy eggplant in an airtight container in the fridge for up to 3 days.
- Reheat: To keep the crust crispy, reheat in an oven or air fryer at 375 degrees Fahrenheit for 8–10 minutes. Avoid reheating in the microwave as it can make the coating soggy.
- Freezer: For longer storage, freeze the breaded but uncooked eggplant rounds in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. When ready to cook, fry directly from frozen—just add an extra minute or two per side.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Crispy Eggplant Milanese Recipe (Fried)
Equipment
- Sharp knife
- cutting board
- Shallow bowls (for flour, egg mixture, and breadcrumbs)
- large skillet
- tongs
- Paper towels
- Wire rack
- Baking Sheet
- Measuring Cups and Spoons
- spatula
Ingredients
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 teaspoon kosher salt for sweating the eggplant
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil for frying
- Extra grated Parmesan cheese
- Chopped fresh parsley
- Lemon wedges
Instructions
Prepare the Eggplant
- Slice 2 medium eggplants into 1/2-inch thick rounds.
- Sprinkle the slices with 1 teaspoon kosher salt and place them on a paper towel-lined tray. Let them sit for 20–30 minutes to draw out moisture.
- Pat the slices dry with a paper towel.
Prepare the Dredging Station
- In a shallow bowl, mix 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- In a second shallow bowl, beat 2 large eggs until smooth.
- In a third shallow bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Bread the Eggplant
- Dredge each eggplant slice in the flour mixture, ensuring an even coating. Shake off any excess.
- Dip the floured slice into the beaten eggs, coating it completely.
- Press the slice into the breadcrumb mixture, covering it thoroughly. Gently press to help the breadcrumbs adhere. Repeat for all slices.
Fry the Eggplant
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the breaded eggplant slices to the skillet in batches. Fry each slice for 2–3 minutes per side, until golden brown and crispy.
- Transfer the fried slices to a paper towel-lined plate to drain excess oil. Add more oil as needed between batches.
Serve
- Sprinkle the hot eggplant slices with extra grated Parmesan cheese and chopped parsley.
- Serve with lemon wedges for brightness.
Notes
- Pat It Dry: After sweating the eggplant with salt, thoroughly pat it dry with paper towels to ensure the breadcrumb coating adheres perfectly.
- Dredge Carefully: Work in an assembly line: coat in the seasoned flour, dip in the beaten egg mixture, and press firmly into the breadcrumb mixture for maximum coverage.
- Don’t Crowd the Pan: Fry the eggplant in a single layer with enough hot oil to prevent the crust from becoming soggy.
- Keep It Warm: Place fried rounds on a wire rack over a baking sheet in a 200 degrees Fahrenheit oven to stay crispy while you finish frying the remaining eggplant.