A few weeks back Eva Longoria posted her take on Bobby Flay’s recipe of Eggplant Milanese. I had to put my own signature on the dish and the result is spectacular even though I say so myself. There is textural as well as taste contrast and I would make it again in a heartbeat. Milanese style is a fancier way of saying crumbed!

My tip choose even shaped eggplants – shouldn’t be too narrow around the neck and bulbous at the bottom. You can cut eggplants lengthwise but I prefer the rounds.

Eggplant Milanese


2 large eggplants, cut into ½ to 1 cm thick rounds

½ cup plain flour

 Salt and freshly ground black pepper

2 large eggs

1½ cups Panko breadcrumbs

Canola oil for pan frying

For the lemon yoghurt dressing

½ cup plain unsweetened Greek style yoghurt

60ml extra virgin olive oil

1 lemon

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