Baked Eggplant Milanesa with Garlic-Parsley Crumbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes (includes salting)
• Cook Time: 22 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 large eggplants (2 to 2.5 lb / 900–1,100 g), sliced 1/4 in (6 mm) thick lengthwise
• Kosher salt and black pepper
• 1/2 cup (60 g) all-purpose flour
• 3 large eggs + 1 tbsp water
• 1 cup (120 g) fine dry breadcrumbs + 1 cup (40–50 g) panko
• 1/2 cup (45 g) finely grated Parmesan
• 1/3 cup finely chopped parsley; 2–3 garlic cloves, minced
• 1 tsp dried oregano; 1/2 tsp paprika; 1/2 tsp kosher salt
• 4 tbsp extra-virgin olive oil (3 tbsp for baking, 1 tbsp for crumbs) or olive oil spray
• 4 medium tomatoes; 1/4 small red onion; 2 tbsp olive oil; 1 tbsp red wine vinegar; parsley or basil
• 2 lemons, cut into wedges

Do This

• 1. Salt eggplant slices on both sides; let sweat 30 minutes. Heat oven to 425°F/220°C with two sheet pans inside.
• 2. Mix crumbs: breadcrumbs, panko, Parmesan, parsley, garlic, oregano, paprika, pepper, 1/2 tsp salt, and 1 tbsp oil.
• 3. Set up dredging: flour; beaten eggs; crumb mixture.
• 4. Pat eggplant very dry. Dredge in flour, dip in egg, press into crumbs.
• 5. Carefully oil hot pans (about 1.5 tbsp each). Arrange eggplant; mist or brush tops with oil. Bake 12 minutes.
• 6. Flip; bake 10 minutes more until deep golden. Broil 1–2 minutes if needed.
• 7. Toss tomato salad (tomatoes, onion, oil, vinegar, herbs). Serve milanesas with lemon wedges and salad.

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Why You’ll Love This Recipe

• All the crunch of classic milanesa, but oven-baked and lighter.
• Garlicky parsley crumbs with a touch of oregano taste authentically Argentine.
• Simple, bright sides: lemon wedges and a juicy tomato salad.
• Family-friendly, budget-friendly, and weeknight doable.

Grocery List

• Produce: 2 large eggplants, 1 bunch flat-leaf parsley, 2–3 garlic cloves, 4 medium tomatoes, 1 small red onion, 2 lemons, fresh basil (optional)
• Dairy: Parmesan cheese, 3 large eggs
• Pantry: Fine dry breadcrumbs, panko, all-purpose flour, extra-virgin olive oil, red wine vinegar, dried oregano, paprika, kosher salt, black pepper

Full Ingredients

For the Baked Eggplant Milanesa

• 2 large eggplants (2 to 2.5 lb / 900–1,100 g total), sliced lengthwise into thin 1/4 in (6 mm) planks
• 1 1/2 tsp kosher salt (for salting the eggplant)

For the Breading Station

• 1/2 cup (60 g) all-purpose flour
• 3 large eggs, beaten with 1 tbsp water
• 1 cup (120 g) fine dry breadcrumbs
• 1 cup (40–50 g) panko breadcrumbs
• 1/2 cup (45 g) finely grated Parmesan cheese
• 1/3 cup finely chopped flat-leaf parsley
• 2–3 garlic cloves, very finely minced or microplaned
• 1 tsp dried oregano
• 1/2 tsp sweet or smoked paprika
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil (to moisten the crumbs)

For Baking

• 3 tbsp olive oil, divided (for the pans and brushing) or olive oil spray

Tomato Salad

• 4 medium ripe tomatoes (about 700 g), cut into wedges or thick slices
• 1/4 small red onion, very thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh parsley or basil
• 1/4 tsp kosher salt and a few grinds black pepper

To Serve

• 2 lemons, cut into wedges
• Flaky sea salt, optional

Step-by-Step Instructions

Step 1: Slice and salt the eggplant

Slice eggplants lengthwise into thin 1/4 in (6 mm) planks. Lay on a rack or paper towels and sprinkle both sides evenly with 1 1/2 tsp kosher salt. Let stand 30 minutes to draw out moisture and any bitterness. This step keeps the baked milanesas crisp. After 30 minutes, wipe away visible moisture and excess salt with paper towels (no need to rinse), then pat very dry.

Step 2: Heat the oven and preheat the pans

Place two rimmed baking sheets in the oven and preheat to 425°F/220°C (use convection if you have it). Preheating the pans jump-starts browning so the bottoms get crispy without deep-frying.

Step 3: Make the garlicky parsley crumbs

In a wide bowl, combine the fine breadcrumbs, panko, Parmesan, parsley, garlic, oregano, paprika, 1/2 tsp kosher salt, and black pepper. Drizzle in 1 tbsp olive oil and toss with your fingers to evenly coat—this helps the crumbs brown beautifully in the oven.

Step 4: Set up the dredging station

Place the flour in a shallow dish. In a second dish, beat the eggs with 1 tbsp water. In a third dish, spread the garlicky parsley crumb mixture. Line a tray with parchment to hold breaded slices.

Step 5: Bread the eggplant

Working one slice at a time: dredge in flour and shake off excess, dip in egg allowing extra to drip back, then press firmly into the crumb mixture so both sides are well coated. Transfer to the prepared tray. Repeat with all slices.

Step 6: Bake until crisp and golden

Carefully remove the hot baking sheets from the oven. Add about 1.5 tbsp olive oil to each pan and tilt to coat, or lightly mist with oil spray. Arrange breaded eggplant in a single layer (do not crowd). Brush or mist the tops lightly with oil. Bake for 12 minutes, rotate pans if needed, then flip each slice. Bake 10 minutes more, until deep golden and crisp. For extra color, broil 1–2 minutes, watching closely.

Step 7: Toss the tomato salad while the eggplant bakes

In a bowl, combine tomatoes, red onion, olive oil, red wine vinegar, herbs, salt, and pepper. Toss gently and let stand 10 minutes so the flavors meld.

Step 8: Plate and serve

Transfer the milanesas to plates or a warm platter. Add lemon wedges and spoon the tomato salad alongside. At the table, squeeze lemon over the hot, crunchy eggplant and finish with a pinch of flaky salt if you like.

Pro Tips

• Convection helps. If your oven has a fan, use it for extra-crispy results.
• Oil the crumbs, not just the pan. A little olive oil in the breadcrumb mix boosts browning.
• Keep slices thin and even. Aim for 1/4 in (6 mm) so the inside turns silky as the outside crisps.
• Do not cover after baking. Steam softens the crust—serve immediately or hold on a wire rack.
• Use a wire rack if you have one. Setting slices on a rack over the pan allows air to circulate for maximum crunch.

Variations

• Napolitana style: In the last 3 minutes, top each slice with a spoonful of tomato sauce and a thin slice of mozzarella; bake until melted and bubbly.
• Gluten-free: Use gluten-free flour and gluten-free breadcrumbs/panko.
• Dairy-free/vegan: Omit Parmesan and replace eggs with aquafaba (whipped chickpea liquid) or a flax egg wash; increase herbs and add extra paprika for flavor.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; re-crisp on a wire rack at 400°F/200°C for 8–10 minutes. Freeze baked and cooled milanesas in a single layer, then transfer to a bag for up to 2 months; reheat from frozen at 425°F/220°C for 12–15 minutes. To freeze raw: bread the slices, freeze on a sheet until solid, then bag; bake from frozen at 425°F/220°C for 18–22 minutes, flipping halfway. Tomato salad is best fresh; if prepping ahead, slice tomatoes and onion up to 1 day in advance and toss with dressing just before serving.

Nutrition (per serving)

Approximate: 540 calories; 56 g carbohydrates; 20 g protein; 27 g fat; 8 g fiber; 900 mg sodium. Values will vary based on actual oil used and cheese brand.