Jul 09 2026
Restaurants›Bonterra Trattoria›Eggplant Milanese Recipe

Eggplant Milanese Recipe

Inspired by Bonterra Trattoria
Time1h
Serves4

breaded eggplant, tomato agro dolce, linguine aglio e olio, arugula, salsa rossa

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Ingredients

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Eggplant Milanese

Tomato Agro Dolce

Linguine Aglio e Olio

Salsa Rossa

Arugula

Method

Preparation of Eggplant

  1. 1

    Slice and Prepare Eggplant

    Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture, then rinse and pat dry.

  2. 2

    Breading

    Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs.

Cooking

  1. 3

    Fry Eggplant

    In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Place on paper towels to drain excess oil.

  2. 4

    Prepare Tomato Agro Dolce

    In a saucepan, combine cherry tomatoes, sugar, red wine vinegar, olive oil, salt, and pepper. Cook over medium heat until tomatoes are soft and the sauce thickens, about 10 minutes.

  3. 5

    Cook Linguine

    In a large pot of salted boiling water, cook linguine according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.

  4. 6

    Prepare Aglio e Olio

    In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook until garlic is golden. Toss in the cooked linguine along with parsley and reserved pasta water. Season with salt to taste.

  5. 7

    Make Salsa Rossa

    In another saucepan, heat olive oil and sauté minced garlic until fragrant. Add canned tomatoes, salt, pepper, and basil. Simmer for 15 minutes.

  6. 8

    Prepare Arugula

    In a bowl, combine arugula, lemon juice, olive oil, and salt. Toss to combine.

Assembly

  1. 9

    Serve

    On a plate, place a serving of linguine aglio e olio, top with fried eggplant, drizzle with tomato agro dolce, and garnish with salsa rossa and arugula salad.

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