🧂 Gather Your Simple Ingredients for Eggplant Milanese

Creating this delicious baked eggplant Milanese sandwich requires just a few straightforward ingredients, most of which you likely already have in your pantry. Each component plays a vital role in building the incredible flavors and textures of this vegetarian masterpiece:

• Eggplant: This is the star of our sandwich! When baked, eggplant offers a wonderfully hearty, “meaty” texture that makes it an excellent vegetarian substitute for traditional Milanese cutlets. Choose firm, shiny eggplants that feel heavy for their size.
• Eggs: Essential for creating the perfect binding agent. Eggs help the seasoned bread crumbs adhere flawlessly to the eggplant slices, ensuring a uniform and crispy coating.
• Almond Milk: While you can absolutely use dairy milk, I personally love the subtle, slightly nutty flavor that almond milk imparts. It also makes this recipe more accessible for those with dairy sensitivities or seeking a plant-based option.
• Garlic: Fresh garlic cloves, minced, offer the most vibrant and pungent flavor. However, for convenience, garlic paste or good quality pre-minced garlic also work wonderfully to infuse that aromatic depth into the batter.
• Seasonings: A simple yet effective duo of just some **salt** and freshly ground **black pepper** is all you need to elevate the natural flavors of the eggplant and the breading to taste.
• Bread Crumbs: These are crucial for creating that irresistible, golden-brown, crispy coating that defines a Milanese dish. Seasoned bread crumbs save you a step, but you can also use plain bread crumbs and add your own blend of Italian herbs.
• Parmesan Cheese: Adds a delightful savory, umami-rich, and slightly salty cheesy flavor to the breading. It melts beautifully as the eggplant bakes, creating an extra layer of deliciousness.
• Multigrain Bread: Your choice of bread is key to a great sandwich! While you can use your favorite kind, I highly recommend multigrain bread for this eggplant Milanese. It provides added nutrition, a satisfying texture, and a hearty bite that perfectly complements the crispy eggplant. Sourdough, focaccia, or ciabatta are also excellent choices.
• Toppings: To complete your baked aubergine sandwich, some classic slices of crisp **lettuce** and ripe **tomato** go perfectly, adding freshness and a juicy counterpoint to the warm, crispy eggplant. Don’t be afraid to customize!

🔪 Let’s Make Crispy Oven-Baked Eggplant Milanese!

Get ready to create a truly delicious and wholesome meal. Follow these simple steps to prepare your perfect oven-baked eggplant Milanese sandwiches. The detailed recipe card with exact measurements is just below, but here’s a visual guide to the process!

(Or click here to jump right to the recipe card with measurements!)

1. Prepare Eggplant

Begin by carefully chopping off the ends of your eggplants. Using a vegetable peeler, remove the skin. Then, slice the eggplant lengthwise into uniform sections, aiming for about ¼ inch thick. Consistent thickness ensures even cooking and a perfectly tender result.

2. Prepare Batter

In a large mixing bowl, whisk together the eggs, almond milk (or your chosen milk), minced garlic, salt, and pepper until well combined. This liquid mixture will be the base for our flavorful coating.

3. Marinate Eggplant

Pour the prepared wet ingredient mixture generously over the eggplant slices. Ensure all slices are coated. Then, place the bowl in the refrigerator for at least 30 minutes. This crucial step allows the eggplant to soak up the liquid, which helps the breading adhere better and infuses the eggplant with more flavor.

4. Coat with Breadcrumbs

While the eggplant marinates, preheat your oven to 400°F (200°C). Then, add the seasoned bread crumbs to a shallow bowl or plate. Take each eggplant slice, one by one, and dip it into the bread crumbs, pressing gently to ensure a full and even coating on both sides. Shake off any excess crumbs.

5. Bake to Perfection

Arrange the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper. Ensure they are not overlapping to allow for even crisping. Bake for 8 minutes. After 8 minutes, carefully flip each slice, sprinkle generously with Parmesan cheese, and bake for another 5 minutes, or until golden brown and crispy.

6. Assemble & Enjoy

Once the eggplant is baked to a perfect crisp, it’s time to assemble your delicious sandwiches! Place a slice or two of the warm, crispy baked eggplant onto a piece of your chosen bread. Top with fresh lettuce and juicy tomato slices. Finish with another slice of bread, and serve immediately to enjoy the best texture and flavor. Dive into your homemade Oven-Baked Eggplant Milanese Sandwich!

Pro Tip: Don’t rush the marinating process! Giving the eggplant slices ample time (at least 30 minutes) to soak up the liquid ingredients is key to ensuring the breading sticks effectively during baking, resulting in a perfectly crispy exterior!

The word “torta” is a fascinating culinary term with various meanings across different cultures. In some Spanish-speaking countries, particularly Mexico, a “torta” typically refers to a type of sandwich, often served on a crusty roll and filled with various ingredients. In other contexts, especially in Italian and other European cuisines, “torta” can mean a cake or a tart, referring to sweet or savory baked dishes. For this recipe, the original inspiration might lean towards the sandwich interpretation, providing a hearty, hand-held meal.

Eggplant Milanese is a delightful vegetarian interpretation of the classic Italian dish “Cotoletta alla Milanese.” Traditionally, this dish is made with thin cutlets of veal or pork, which are breaded and then pan-fried until golden and crispy. Our eggplant version replaces the meat with thin slices of eggplant, which are then breaded in a similar fashion and baked (rather than fried) for a healthier twist. It’s often celebrated for its satisfying crunch and rich flavor, commonly served with fresh arugula, a squeeze of fresh lemon juice, and sometimes a side of simple pasta or salad for a light but incredibly satisfying meal.

Soggy eggplant Milanese can be disappointing, but there are several reasons and solutions! Eggplant naturally contains a lot of moisture. If your baked eggplant turns out wet, mushy, or soggy, it may be due to a few factors. Firstly, partially dehydrating the slices with some salt before adding the egg mixture and breading can be very helpful. Simply slice the eggplant, sprinkle with salt, let it sit for 15-30 minutes to draw out moisture, then pat dry thoroughly with paper towels. Secondly, ensure your oven is at the correct temperature and you’re baking it fully. Overcrowding the baking sheet can also lead to steam instead of crisping, so make sure the slices have enough space to allow air circulation. Finally, serving immediately after baking will ensure maximum crispness.

💡 Expert Tips and Tricks for Perfect Eggplant Milanese

Achieving the perfect crispy, flavorful baked eggplant Milanese is easy with a few insider tips. Here’s how you can elevate your sandwich game:

• Save Time on Prep: If you’re short on time, look for pre-sliced eggplant in the produce section of your grocery store. This significantly cuts down on prep work and gets you to the delicious part faster.
• Leave the Skin On: For an even quicker prep and an added nutritional boost (plus a little extra texture), you can absolutely leave the skin on the eggplant. Just make sure to wash it thoroughly before slicing.
• Overnight Marination for Flavor: For maximum flavor absorption and to make meal prep easier, prepare the egg mixture and pour it over the eggplant slices the night before. Store it in the fridge, covered, and it will be ready to bread and bake the next day.
• Pre-Breading for Convenience: You can also bread the eggplant slices ahead of time. Place them on a baking sheet lined with parchment paper, cover loosely, and keep them in the fridge for no more than a day beforehand. This is perfect for party prep or quick weeknight meals.
• Efficient Breading Technique: For easier and less messy breading, try placing the breadcrumbs and a few eggplant slices into a large resealable bag. Shake well to coat evenly, then transfer to your baking sheet. Repeat with remaining slices.
• Don’t Overcrowd the Pan: For the crispiest results, ensure there is ample space between your eggplant slices on the baking sheet. Overcrowding leads to steaming, not crisping. Use multiple sheets if necessary.
• Serve Immediately: For the best texture and taste, serve your eggplant Milanese sandwiches fresh and hot right out of the oven. The crispness of the breading is at its peak when warm.
• Enhance with Fresh Herbs: Consider sprinkling some fresh chopped parsley or basil over the finished eggplant slices for a burst of color and fresh flavor before assembling your sandwich.

Remember to cut the eggplant into even slices so they all cook uniformly and achieve that perfect crispy-tender balance. Serving this eggplant Milanese sandwich fresh and hot will always yield the best results!

What readers are saying…

“This has to be one of the best vegetarian sandwiches I’ve ever made! So much flavor and perfectly crispy!”

– CHCookes

🥡 Storage and Reheating Tips

To enjoy your delicious baked eggplant Milanese even after it’s freshly made, proper storage and reheating are key to maintaining its texture and flavor:

Storage: If you have leftover baked aubergine slices, allow them to cool completely before storing. Place them in an airtight container or a sealable plastic bag. They will keep well in the fridge for 2 to 3 days. For longer storage, the baked eggplant slices can also be frozen for up to a couple of months. For best results, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.

Reheating: To bring your eggplant Milanese slices back to their crispy glory, reheating in the oven is highly recommended. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and heat for 10-15 minutes, or until they are crispy on the outside and tender and heated through on the inside. You can also use an air fryer at 375°F (190°C) for 5-8 minutes for an even crisper result. Microwaving is generally not recommended as it can make the eggplant soggy, but if absolutely necessary, heat in short bursts.

Enjoy Your Baked Eggplant Sandwich

Loved this recipe for the Baked Eggplant Milanese Sandwich? That’s awesome! We’d be thrilled to see your culinary creations. Snap a photo of your delicious sandwich and tag me on Instagram! You can find me at @DizzyBusyandHungry or use the hashtag #dizzybusyandhungry so we can see what you’re cooking up!

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Oven Baked Eggplant Milanese Sandwich

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.