Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.



Ingredient Checklist


Instructions Checklist
  • Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry.

  • Divide flour, egg mixture, and breadcrumbs among 3 shallow bowls. Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then egg mixture, then breadcrumbs.

  • Heat oil in a 12-inch skillet (oil should be about 1/2-inch deep) over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.

  • Transfer to a paper-towel-lined plate and season with salt and pepper.

  • Top each cutlet with arugula, Parmesan, and a squeeze of lemon.

Cook's Notes

To check whether the oil is ready, drop in a few breadcrumbs; they should sizzle immediately.

Reviews (4)

8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I followed this recipe exactly as written except for the cooking method. I used an air fryer to cut down on the oil. The taste was amazing and the presentation was elegant and impressive. My husband said when he eats a vegetarian dish, even if it tastes great, he always misses the meat, but not with this recipe. Another reviewer previously suggested to watch the video. Yes, please do, it is very helpful when making this.
Rating: Unrated
I made this last night and it was delicious!! I highly recommend watching the video, too, because there are many small tips that I think helped make our dish come out perfectly. My husband said it was the best eggplant he has ever had! We will definitely be making this one again...
Rating: 5 stars
I made this for my mother-in-law and she loved it!!! Thank you for this yummy healthy recipe.
Rating: Unrated
Awesome Recipe!!! Most delicious. I oven fried mine at 375 - 20 minutes, flip after 15 minutes