Eggplant Milanese with Arugula Salad

Step 1

Wash & cut the eggplant into thick slices, lengthwise. Season with salt & pepper on both sides.

Step 2

In a deep dish, add the egg, salt & pepper. Whisk with a fork.

Step 3

Add the flour to another plate. Coat the eggplant slices in the flour, then in the beaten egg.

Step 4

Add the breadcrumbs to a third plate, then coat the eggplant slices with the breadcrumbs. For a thicker crust, coat them a second time in the beaten egg mixture, then in the breadcrumbs.

Step 5

Heat about 1/2 a cup of vegetable oil in a medium pan. Carefully test the oil with a small splash of breadcrumbs. When the oil starts to sizzle, add the eggplant.

Step 6

Cook the eggplant over medium heat until golden brown, about 3-5 min. Flip the eggplant & let them brown for another 3-5 min on the other side.

Step 7

Once golden, place the eggplant on a paper towel & season with salt.

Step 8

Cut the eggplant into slices.

Step 9

Wash & cut the cherry tomatoes in half.

Step 10

On a plate, add the arugula with the cherry tomatoes. Sprinkle with parmesan, olive oil & a drizzle of balsamic glaze if you have it. Add the eggplant to the side. Enjoy!