Milanese Aubergine

Melanzane Milanese

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1 medium purple aubergine
  • 2 eggs, beaten
  • a little flour
  • 125 ml/4 fl oz olive oil
  • butter
  • salt


    Slice the aubergine lengthways into eight slices–about ½ cm/¼ in thick. Season the slices lightly with salt and lightly flour them. Then dip them into the beaten egg.

    Fry the slices in foaming oil and butter. When they are golden on both sides, drain them on absorbent paper, sprinkle with salt and serve at once. These slices must be hot and crisp.

    Aubergine slices are good as part of a vegetarian dish. They can also be dipped in egg and dry breadcrumbs and fried.