These eggplant cutlets are one of those easy Italian recipes that make everyone at the table happy - crispy, golden and full of Italian flavor!
If you’re looking for an easy and incredibly tasty Italian vegetarian dish, these crispy eggplant cutlets are the perfect choice!
They’re my delicious veggie twist on the famous Italian veal Milanese (veal cutlets), and trust me, no one will miss the meat.
As a Sicilian, I’ve cooked eggplants in so many ways, and they’re a true staple in my family’s kitchen.
My eggplant Parmigiana and pasta alla Norma are both family recipes passed down through generations, and these crispy eggplant cutlets have quickly joined that list of favorites.
This recipe is one of the very few ways I can get my 8-year-old son to eat eggplants!
Usually, he only enjoys them when I make my classic Parmigiana di Melanzane, but when I serve this eggplant milanese, he happily cleans his plate every time.
The best part? They’re super easy to make and only require 6 simple ingredients.
You can fry them for extra crispiness or bake them in the oven for a lighter version - either way, they turn out delicious!
Serve them with a fresh salad, roasted potatoes, or sautéed baby broccoli for a complete meal that everyone will love.
What are eggplant cutlets?
Known in Italy as Cotolette di Melanzane, these crispy eggplant slices are coated in breadcrumbs and lightly fried or baked until golden and crunchy.
They’re similar to the traditional chicken Milanese but completely vegetarian and just as satisfying.
Ingredients you’ll need
Trust me, once you try this super simple recipe, you'll be making these breaded eggplant cutlets over and over again!
In typical Italian fashion, you only need easy-to-find inexpensive ingredients.
Here are the 6 ingredients you need:
- Eggplants: Choose firm, medium-sized eggplant for best results.
- Eggs: Go for a medium-sized eggs.
- Breadcrumbs: You can make homemade Italian breadcrumbs, use panko breadcrumbs, or breadcrumbs made from a few day old artisanal bread (you can make your own or buy it at a local bakery).
- Flour: Use any kind of flour you have at hand for dusting the eggplant slices.
- Parmesan cheese: Use Parmigiano Reggiano cheese or Pecorino Romano cheese for extra flavor, or skip it for a vegetarian option.
- Olive oil: For frying or brushing before baking. I personally like to use extra-virgin olive oil or clarified butter to cook the cutlets.
How to make eggplant Milanese
This Italian breaded eggplant cutlets recipe comes together in just 20 minutes from start to finish!
Follow these easy 4 steps, and in no time you’ll be sitting down to enjoy a delicious homemade Italian meal.
Keep scrolling to the end of the post for the full printable recipe!
STEP 1. Cut the eggplant into ½-inch slices, score a light crisscross pattern, and dust both sides with flour.
STEP 2. Beat the eggs in a bowl and dip each slice on both sides.
STEP 3. Coat each slice with breadcrumbs until evenly covered. Press gently to help the coating stick.
STEP 4. Heat a little olive oil in a large skillet and fry the eggplant cutlets for 4-5 minutes per side, or until crispy and golden brown.
Bake in the oven: Arrange the cutlets on a lined tray, brush lightly with olive oil, and bake at 200°C (400°F) for 20–25 minutes, flipping halfway through.
Storage Tips
Leftover eggplant cutlets keep well in the fridge for up to 3 days. Reheat in the oven or air fryer for a few minutes to bring back their crispiness.
Serving tips
In Italy, we often eat eggplant Milanese simply with grilled ciabatta bread on the side, and a simple green salad.
If you want to serve it with some extra veggies here are a few other ideas on what to serve with breaded chicken cutlets:
- Potatoes: Cutlets and potato is the perfect match! Serve with potato mash, baked purple sweet potatoes, or quick roasted potatoes on the side.
- Salad: For a well-balanced meal, serve with a colorful salad, panzanella salad, or this winter quinoa salad.
- Extra veggies: A classic ratatouille, or sauteed veggies such as these sauteed broccolini, would also work great!
They’re also amazing tucked into a sandwich with mozzarella and tomato for a quick Italian-style lunch.
Did you try this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
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Recipe
Eggplant Cutlets
Ingredients
- 2 medium eggplants
- 2 eggs
- 150 g breadcrumbs
- 50 g grated Parmesan cheese
- 3 tablespoon all-purpose flour, or Italian 00 flour
- 120 ml extra-virgin olive oil, for frying
- Salt, to taste
Instructions
- Wash the eggplants and remove the stems. Slice them into 1 cm (½-inch) thick slices.
- Lightly dust both sides of each slice with flour, shaking off any excess.
- Beat the eggs in a shallow bowl. Dip each eggplant slice into the beaten egg, coating both sides.
- In another bowl, mix the breadcrumbs with Parmesan cheese and a pinch of sea salt. Coat each slice evenly, pressing gently to help the coating stick.
- Heat ½ cup (120 ml) of olive oil in a large skillet over medium heat.
- Fry each slice for about 5 minutes per side, until golden and crispy.
- Transfer to a plate lined with paper towels to absorb any excess oil.
Notes
Place breaded eggplant slices on a parchment-lined baking tray.
Lightly spray or brush with olive oil.
Bake in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway through.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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