clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eggplant Milanese with Warm Mushroom Salad

  • Author: Misfits Market



For the mushrooms:

  • 3 tablespoons olive oil, divided
  • 8 ounces cremini mushrooms, stems trimmed, cut into sixths 
  • 1 teaspoon garlic, crushed into a paste  
  • Kosher salt and freshly-ground black pepper
  • 1 tablespoon fresh oregano, coarsely chopped
  • 2 teaspoons red wine vinegar

For the roasted eggplant:  

  • 1 large eggplant or 2 medium eggplants (about 1 pound), sliced lengthwise into 1-inch thick slices
  • Canola oil, for brushing 
  • Kosher salt and freshly-ground black pepper 

For the dredging station:

  • 1/2 cup Wondra flour 
  • Kosher salt and freshly-ground black pepper 
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs 
  • 4 slices roasted eggplant (recipe above) 
  • 1/4 cup canola oil


  • Breaded baked eggplant
  • 3 ounces arugula
  • 4 ounces fresh ricotta cheese
  • Thinly-shaved Parmigiano-Reggiano
  • Balsamic glaze
  • Cremini mushrooms


  1. For the eggplant, preheat the oven to 400 degrees. 
  2. Brush eggplant with canola oil on both sides and season with a bit of salt and pepper. Place the slices on a baking sheet in an even layer, leaving a few inches between each slice.
  3. Roast the eggplant for 10 minutes. Turn the slices over using a metal spatula and continue cooking for 10 minutes longer. Remove the sheet pans to cooling racks and let sit until cool enough to handle, about 15 minutes. 
  4. For the mushrooms, heat 1 tablespoon of oil in a large sauté pan over medium heat until it begins to shimmer. Add the mushrooms and cook, stirring just a few times, until their liquid is released and they turn golden brown, about 10 minutes. Stir in the garlic and cook for one minute longer. Stir in the oregano and season with salt and pepper to taste. Remove from the heat and let cool.
  5. Whisk together the remaining olive oil, red wine vinegar, salt, and pepper in a medium bowl. Add the mushrooms and stir to coat. Let sit at room temperature and set aside.
  6. Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the breadcrumbs on a large plate and season with salt and pepper.
  7. Season the roasted eggplant slices on both sides with salt and pepper. Dredge each eggplant slice in the flour and tap off any excess. Dip in the egg mixture and let the excess drip off. Dredge in the breadcrumbs, pressing the crumbs to adhere to the eggplant. Transfer breaded eggplant to a baking sheet lined with a wire rack or large plate. Repeat with the remaining eggplant.
  8. Heat canola oil in a large straight sided sauté pan over a medium high heat until the oil begins to shimmer. Working in small batches, fry the eggplant slices, turning once until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with a bit of salt.
  9. Divide the eggplant steaks on each of two plates. Top the eggplant with the arugula, a dollop of ricotta cheese, Parmigiano-Reggiano shavings, a drizzle of balsamic glaze, and the cremini mushrooms.