Stovetop, Pot (small), Knife, Frying pan
Wash & cut the eggplant into thick slices, lengthwise. Season with salt & pepper on both sides.
In a deep dish, add the egg, salt & pepper. Whisk with a fork.
Add the flour to another plate. Coat the eggplant slices in the flour, then in the beaten egg.
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.
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.
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.
Once golden, place the eggplant on a paper towel & season with salt.
Cut the eggplant into slices.
Wash & cut the cherry tomatoes in half.
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!
View nutritional information
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.