Vegan Eggplant Milanese (Gluten-free)

This is a good way to eat eggplants, the cornmeal used for coating is ideal to add some texture and nutrients. Skip to the recipe.

This is one of the few recipes I bring with me from my pre-vegan times. It is cheap, easy to make and yields a lot. The cajun seasoning that is added to the corn flour, adds a lot of flavor.

The only thing that I find to be important to get right from the preparation is to cut the eggplants thinly, without exaggerating, so when you cook them they do it evenly.

I hope you enjoy this vegan milaneses!

Vegan Eggplant Milanese (Gluten-free)

(No Ratings Yet)
serves: 4
prep.: 40 min40′
cook: 20 min20′


  • 2.2 lb of eggplants (or aubergines)
  • 4 tablespoons of corn starch
  • 6 tablespoons of water
  • 2 cups of cornmeal
  • 3 tablespoons of Cajun seasoning
  • Oil for cooking
Vegan Eggplant Milanese


Step 1 Remove the peel from the eggplants (or aubergines) and the top. Cut them lengthwise or crosswise. They should be between 1/8 inch and 1/4 inch because if they are too thick they might not cook properly.
Step 2 In a bowl mix the cajun seasoning (see notes below) with the cornmeal. Add salt and pepper to taste.
Step 3 In another bowl mix the starch with the water. If it hardens, just mix it again.
Step 4 Dip the eggplants one at the time on the starch egg and then coat with the cornmeal mixture.
Step 5 Cook in a grill or skillet approximately 1 minute on each side or until soft and golden.


  • Cajun seasoning is made by mixing 1 tbsp of oregano, 1 tbsp of thyme, 1 tbsp of smoked paprika, 1 tbsp of garlic powder, and 1/4 tbsp of cayenne pepper (more if you like it spicy).
Rate this recipe: (No Ratings Yet)