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5 from 4 votes

Eggplant Milanesa Torta

Breaded slices of eggplant baked until crispy and served hot with lettuce and tomato on artisan multigrain bread.
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 753kcal
Author: Kristin


  • 2-3 large eggplants
  • 4 large eggs
  • 2/3 cup finely chopped parsley
  • 6 tablespoons almond milk (or any dairy or non-dairy milk)
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3-4 cups plain breadcrumbs
  • 1 1/2 cups grated Parmesan cheese
  • 8 slices multigrain bread (4 sandwiches)
  • tomato slices (optional)
  • lettuce leaves (optional)


  • Slice eggplant lengthwise into sections about 1/4 inch thick and remove the skin. Place the eggplant slices in a dish with sides, sprinkle with salt, and let sit 15 minutes to draw out some of the moisture.
  • In a bowl, combine the eggs, parsley, milk, garlic, salt, and pepper. Pour over the eggplant slices and place in the refrigerator for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cover a baking sheet with a thin layer of oil and place in the oven to heat.
  • Place the breadcrumbs in a wide dish, and dip each slice of eggplant in the breadcrumbs to coat.
  • Place the eggplant on the hot tray and bake about 5 minutes, until the bottom is browned.
  • Turn slices over, sprinkle with Parmesan cheese, and bake for another 5 minutes until the cheese has melted and the bottom is browned.
  • Distribute the eggplant slices among the 4 sandwiches, top with lettuce and tomato, and serve.


Slightly adapted from PickMeMealPlan


Calories: 753kcal | Carbohydrates: 98g | Protein: 40g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 196mg | Sodium: 1783mg | Potassium: 1001mg | Fiber: 14g | Sugar: 16g | Vitamin A: 1455IU | Vitamin C: 19.6mg | Calcium: 717mg | Iron: 7.6mg