Recipe: Bistecche di Melanzane | Italian Eggplant Steaks

Leftover eggplant in the fridge? Don’t quite know what to do with it? No matter what you are serving tonight, this Italian dish from Bugialli will blend. In no time at all you will be enjoying the wonderful soft texture of well cooked eggplant contrasted with the crunch of breadcrumbs. It makes a great starter with a green leaf or two, it can accompany any other dish for a a multi dish meal, or it can take centre place with a salad and chickpeas.

Eggplant will soak up whatever you soak it in. This recipe utilises this property well by marinating the eggplant before baking. Yummy!

Are you looking for other Eggplant dishes? Try Eggplants in a Creamy Peanut Gravy, Roasted Eggplant with a Garlic Sauce, and Eggplant, Sultanas and Pinenuts.

All of our Eggplant recipes can be browsed here, or have a look at other Bugialli recipes. Or explore our wonderful collection of Late Autumn dishes.

Also, feel free to browse other vegetarian recipes from our first blog in existence from 1995 – 2006, in our Retro Recipes series.

Eggplant Steaks


Bistecche di Melanzane (Eggplant Steaks)

From: Best of Bugialli

2 medium sized eggplants Juice of 1 large lemon 4 Tblspn olive oil
2 cloves garlic, peeled but left whole 0.5 tspn dried oregano sea salt and freshly ground black pepper
0.75 cup fine breadcrumbs, preferably home made, lightly toasted extra 1 Tblspn olive oil
To serve lemon wedges

Beforehand: Top and tail the eggplant, and then cut into 1 – 1.5 cm slices. Discard the two outer slices that have skin on the outside.

Place the eggplant slices in a crockery or glass bowl (not metal) in no more than 2 layers. Strain the lemon juice into a glass bowl, add the olive oil, garlic, oregano and salt and pepper. Mix well and pour this mixture over the eggplant slices. Cover the bowl and marinate in the fridge for at least 1 hour, turning the slices at least 4 times.

At the time: Preheat the oven to 200C. Mix the breadcrumbs with salt and pepper to taste. Heavily oil with olive oil sufficient baking dishes to accommodate the eggplant in a single layer.

Remove eggplant from the marinade, retaining the marinade. Remove and discard the garlic from the marinade. Coat both sides of each eggplant slice with the breadcrumbs, pressing the crumbs into the eggplant with the palms of your hand. Arrange the prepared slices in one layer in the baking dishes. Pour over the marinade and bake for about 25 minutes. The eggplant should be very soft and a very crisp “crust” of breadcrumbs should have formed.

Serve hot with lemon wedges. Add a salad.


This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.



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