Hello Italian Food Lovers,

Today, I’m thrilled to share a recipe that’s not only delicious but also rooted in the traditions of Italian cuisine: Eggplant Milanese.

This vegetarian twist on the classic veal Milanese has its origins in cucina povera, the cooking of Italy’s lower class, where meat was often too expensive. Eggplants, with their soft, chunky, and meaty texture, became an ingenious substitute.

The recipe was so good that it soon found its way onto the tables of Italy’s wealthiest families, served at luxurious banquets.

For this recipe, I like to use round purple eggplants because they’re sweeter, have fewer seeds, and don’t require salting to remove bitterness. Their large, uniform slices are about the size of a meat cutlet, making them perfect for this dish.

Of course, you can also use regular eggplants if that’s what you have on hand!

In this recipe, the eggplant slices are coated in golden, crispy breadcrumbs flavored with fresh basil and Parmesan, giving them that classic Southern Italian taste.

Whether you serve them as a vegetarian main, a side dish, or a delicious appetizer, they’re sure to impress your family and guests.

Want to learn the secrets to keeping these cutlets crispy and full of flavor? I’ve shared all my tips and tricks in the full recipe and video!

👉 Read the Full Recipe Here​
👉 Watch the Video Tutorial Here​

Thank you for being part of the Your Guardian Chef community – I can’t wait to see how your Eggplant Milanese turns out!

Don’t forget to tag me when you try it.

Buon appetito,

Laura

Your Angel in the Kitchen

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