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Eggplant Milanese

Crispy outside, soft inside, this meaty eggplant is the perfect substitution for the traditional veal meal.

30 mins
4 Serving(s)
Eggplant Milanese


  • 1/4 cup flour
  • 1 egg
  • 2 cups Schnucks panko breadcrumbs
  • 1 large local eggplant, sliced into 1-inch-thick rounds
  • 1/2 cup Schnucks vegetable oil
  • lemon wedges, to serve


  1. Add flour, eggs and breadcrumbs to three separate shallow bowls. Whisk 1 tablespoon cold water into eggs until well combined. Season breadcrumbs with salt and pepper, if desired.
  2. Place a baking rack onto a sheet pan. Dredge eggplant slices in flour, shaking off excess. Dip in egg mixture, letting excess drip off, then coat with breadcrumbs, pressing to adhere. Transfer to baking rack.
  3. Heat oil in a large, high-sided pan over medium heat. Working in batches, add eggplant to pan and cook until golden and crisp, 3–4 minutes per side.
  4. Remove baking rack from sheet pan and line with paper towels. Transfer cooked eggplant to the paper-towel-lined pan and let drain. Season with salt, if desired. Serve immediately with lemon wedges.

Nutrition Facts

333 Calories Per ServingFat: 28gSaturated Fat: 4gCholesterol: 16mgSodium: 27mgCarbohydrates: 20gFiber: 7gSugars: 5gProtein: 4g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe