Eggplant Milanese with Spicy Basil Sauce
Crispy on the outside, creamy and tender on the inside—this Eggplant Milanese is my new favorite way to enjoy eggplant. Inspired by a TikTok trend, I knew I had to recreate it, and I’m so glad I did. With bold, fresh flavors and a striking presentation, this dish is just as satisfying as any chicken cutlet—but completely vegetarian and easily gluten-free.
Servings: 4
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.