What is Eggplant Milanese
Eggplant Milanese is a breaded and baked or fried eggplant cutlet, served crispy with a sauce or salad—an Italian-inspired vegetarian main.
Why You’ll Love This Recipe
I love it when a dish feels both familiar and fresh. Milanese is traditionally a breaded and fried cutlet, usually made with veal or chicken. But in this version, whole roasted eggplants are flattened into “steaks,” dipped in a light batter, coated in seasoned breadcrumbs, and baked until crisp and golden.
What really sets this dish apart is the sauce. I created a basil-jalapeño sauce that’s bright, tangy, and creamy—an unexpected pairing that wakes up the eggplant and makes every bite sing. You could also use my Simple Marinara Sauce for a more classic feel, or try a squeeze of lemon over the top with a side of Panzanella Salad for a summery twist.
This meatless main is baked instead of fried, making it a lighter take on traditional Milanese—and the crispy eggplant cutlets hold up beautifully. It’s a dinner-party stunner, but simple enough for a weeknight. And yes, it’s just as good baked as it would be fried.
Ingredients You’ll Need
Here’s what goes into this irresistible eggplant Milanese:
- Italian eggplants: Look for two large ones. Roasting them whole makes the flesh tender enough to flatten.
- Flour + water: Creates a quick pancake-style batter that helps the breadcrumbs adhere. I’ve tested this with gluten-free blends and even paleo flour, and it works beautifully.
- Breadcrumbs: Use fine breadcrumbs (regular or GF) for best results. Season them with paprika and a pinch of salt. Add Italian herbs if you like.
- Olive oil or spray: Helps the coating crisp in the oven.
- Basil-Jalapeño Sauce: Fresh basil, jalapeño, Parmesan (or vegan parm), olive oil, and vinegar come together in a blender for a creamy, zippy drizzle.
You can also pair this with sautéed cherry tomatoes, lemon-tahini sauce, or even a quick homemade pesto like my Basil Parsley Pesto.
How to Make Eggplant Milanese
If you’re new to cooking eggplant, here’s how to avoid soggy cutlets: roast it whole, press out moisture, and bake at high heat with a drizzle of oil.
Step 1: Wrap each whole eggplant in foil and roast at 400°F for 1 hour, until very soft.
Step 2: Unwrap and let cool slightly. Carefully peel off the skin, keeping the stem intact. Flatten the peeled eggplant with your hands or a paper towel, pressing out excess moisture until it’s about ½ inch thick.
Step 3: In a shallow dish, whisk water, flour, paprika, salt, and pepper until you have a smooth batter. In a second dish, mix breadcrumbs with paprika and salt. Add dried herbs if desired. Line a baking sheet with parchment paper and oil it lightly. Dip each flattened eggplant into the batter to coat both sides, then press into the breadcrumbs.
Step 4: Transfer to the baking sheet, spray or drizzle with olive oil, and bake at 400°F for 35 minutes, or until golden and crisp. Serve warm with a generous spoonful of Spicy Basil Sauce.
Expert Tips
- To make this recipe gluten-free, use a GF flour blend for the batter and gluten-free breadcrumbs.
- To make it dairy-free or vegan, skip the cheese in the sauce or use a vegan Parmesan.
Sauce Options + Serving Ideas
- Serve with: Simple Arugula Salad, Farro with Roasted Vegetables, or fresh mozzarella if dairy is welcome.
- Basil-Jalapeño Sauce (above): Creamy, spicy, herbaceous—this one’s a favorite.
- Classic Marinara: Try my Simple Marinara Sauce if you’re craving something more traditional.
- Lemon Tahini or Tomato Basil: For a lighter or vegan pairing, either works well.
Storage + Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 375°F until crisp. Avoid the microwave—it softens the coating.
Recipe FAQs
Yes! Use a gluten-free flour blend for the batter and gluten-free breadcrumbs for the coating. Pamela has tested it with Bob’s Red Mill paleo flour, and it works well.
Definitely. Fry the breaded cutlets in oil over medium heat until golden and crispy. Baking, however, keeps things lighter and still delivers crunch.
Flatten it well after roasting, and press out extra moisture with a towel. A hot oven and enough oil on the tray help the breading crisp up beautifully.
While marinara is traditional, the basil-jalapeño sauce in this recipe is a standout—creamy, punchy, and a little spicy. You’ll want to drizzle it on everything.
This Eggplant Milanese is the kind of dish that turns skeptics into eggplant lovers. It’s hearty, full of flavor, and easy to adapt for different dietary needs. If you try it, let me know in the comments what you served it with—and don’t skip that sauce!
Want another savory veggie-forward recipe? Try my Roasted Spring Veggies next.
More Delicious Recipes
- Roasted Ratatouille
- Rainbow Carrot Salad
- Grilled Artichokes with Lemon-Caper Sauce
- La Scala Italian Chopped Salad
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
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Eggplant Milanese with Spicy Basil Sauce
Ingredients
- 2 large Italian eggplants, do not remove anything – leave entirely whole
Batter
- ¾ cup water
- ¾ cup all-purpose flour or a good GF flour blend or Bob’s Red Mill “Paleo Flour”
- ½ teaspoon paprika
- Big pinch of kosher salt
- Black pepper to taste
- 1 ½ cups fine dried breadcrumbs, either regular or gluten-free
- Big pinch of paprika
- Big pinch of kosher salt
- You can add dried Italian herb seasoning if you like
- Olive oil spray or Olive oil
Basil-jalapeño Sauce (Makes 1 cup)
- 1 jalapeño pepper, seeds and ribs removed
- 1 cup fresh basil leaves
- 2 Tablespoons grated pecorino or Parmesan cheese, omit for vegan/DF or use vegan Parmesan
- 1 medium-size garlic clove
- 1 Tablespoon unrefined, cold pressed extra-virgin olive oil
- 2 Tablespoons white wine vinegar
- ½ cup soy-free Veganaise or your favorite mayonnaise
- 1 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Wrap eggplant in foil and bake at 400 degrees F for 1 hour until soft. The goal is that once you peel it, you should be able to flatten it with your hand.
- Remove the foil. When it’s not too hot to handle, peel the eggplant but leave the stem attached. Press down on the eggplant with paper towel to flatten and to remove excess moisture. You want this to hold together as a “cutlet” but be about ½ inch thick.
- In a shallow dish large enough to hold a flattened eggplant, mix the water, flour, paprika and salt until you get the consistency of pancake batter.
- In another shallow dish, mix together the breadcrumbs, paprika and salt.
- Line a baking sheet with parchment paper and grease the paper with oil.
- Carefully dip one flattened eggplant in the batter and turn to coat. Transfer it to the breadcrumbs and turn to coat, pressing on the eggplant so the breadcrumbs adhere. Repeat with the second eggplant.
- Spray cutlets with oil. Bake at 400 degrees F for 35 minutes or until breading is crunchy and golden. Serve with Basil-Jalapeno Sauce or your desired condiments.
Spicy Basil Sauce
- Place all the ingredients in a blender, adding black pepper to taste, and blend until smooth. Refrigerate for up to 5 days.
Notes
- To make this recipe gluten-free, use a GF flour blend for the batter and gluten-free breadcrumbs.
- To make it dairy-free or vegan, skip the cheese in the sauce or use a vegan Parmesan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 375°F until crisp. Avoid the microwave—it softens the coating.
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