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.
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