Milanese Aubergine

Melanzane Milanese


  • 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.