Eggplant Milanese with Arugula Salad

4 reviews

This Italian inspired eggplant dish is crispy & satisfying! :-)

Camille C.
Camille C.

9 minutes

Prep time

12 minutes

Cook time

559 cal.

Per serving


Stovetop, Pot (small), Knife, Frying pan



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.

Flour (all-purpose)

Step 3

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

Bread crumbs (plain)

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.

Vegetable oil

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.

Cherry tomatoes

Step 9

Wash & cut the cherry tomatoes in half.

Balsamic glaze
Parmesan (shredded)

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!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy559 cal.
Fat23 g
Carbohydrates61 g
Protein25 g
Fiber10 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Eggplant Milanese with Arugula Salad" contains 559 Energy, 23 g of Fat, 61 g of Carbohydrates, 25 g of Protein, 10 g of Fiber.

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Eggplant Milanese with Arugula Salad