Eggplant Chop Milanese Recipe

Prepare and sweat eggplant

Slice the eggplant into 1/2-inch (1.2 cm) rounds. Lay the slices on a rack or cutting board, sprinkle both sides evenly with 1 tsp fine sea salt, and let sit for 20–30 minutes to draw out bitterness. Rinse briefly under cold water and pat dry thoroughly with paper towels.

Roast to remove extra moisture

Preheat oven to 425°F (220°C). Arrange the eggplant slices on a baking sheet lined with parchment, brush both sides lightly with 1 tbsp olive oil, and roast for 10–12 minutes, flipping once, until the slices are tender and just beginning to brown. Remove and let cool slightly.

Set up breading station

Place the 3 tbs flour in a shallow bowl. In a second bowl, whisk together 2 eggs and 2 tbs milk until smooth. In a third shallow bowl combine 1.5 cups panko, 1/2 cup grated Parmesan, 1 tsp dried oregano and 1/2 tsp freshly ground black pepper.

Bread the eggplant

Working in batches, dredge each roasted eggplant slice first in flour (shake off excess), then dip into the egg wash, and press both sides into the panko-Parmesan mixture to coat evenly. Place breaded slices on a tray and let rest 5 minutes so the coating adheres.

Pan-fry to golden

Heat a large skillet over medium heat and add 3 tbsp olive oil. When shimmering, add the breaded eggplant in a single layer (do not crowd). Cook 2–3 minutes per side until deep golden and crisp. Transfer to a wire rack set over a baking sheet to keep crisp. Add remaining 1 tbsp oil as needed for additional batches.

Thinly slice the fennel bulb (save fronds for garnish). In a large bowl combine 4 cups baby arugula and the sliced fennel. Whisk 2 tbsp extra-virgin olive oil with 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper; toss the salad just before plating so leaves remain crisp.

Cook down tomatoes

If using fresh tomatoes: core and dice. In a small saucepan heat 1 tbsp olive oil over medium, add the finely chopped shallot and cook 2–3 minutes until soft. Add the minced garlic and cook 30 seconds. Add 2 cups diced tomatoes (or drained canned), 1/2 tbsp red wine vinegar, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp pepper. Simmer gently, uncovered, for 10–12 minutes until reduced and slightly thickened.

Blend and finish

Remove from heat and let cool slightly. Use an immersion blender or transfer to a blender and process until very smooth. Taste and adjust seasoning; if too acidic add a touch more sugar or a few drops olive oil for sheen. Keep warm or cool to room temperature depending on desired serving temperature.

Char the lemon

Halve the lemon crosswise. Heat a small skillet or grill pan until very hot. Place lemon halves cut-side down and char 2–3 minutes until blackened at the contact points. Remove and set aside for serving; the charred lemon will be squeezed over the finished dish for brightness.

Place a generous mound of the arugula-fennel salad in the center of each plate (recipe serves 4; adjust if plating family-style). Lean 2–3 slices of the breaded eggplant against the salad per serving to show the crisp exterior.

Spoon 2–3 tablespoons of warm (or room temp) tomato coulis around and slightly under the eggplant for color and moisture. Scatter torn basil leaves and additional Parmesan over the top, and finish with a light pinch of crushed red pepper if using.

Serve each plate with a charred lemon half to be squeezed over the eggplant and salad. Optionally, drizzle a little extra-virgin olive oil over everything and season to taste with flaky sea salt and freshly ground black pepper.