Breaded Eggplant with Arugula and Parmesan
- 1 large eggplant, cut lengthwise into 1-inch-thick slices
- Coarse salt and freshly ground black pepper
- 1/4 cup flour
- 1 large egg, whisked with 1 tablespoon water
- 2 cups panko or coarse homemade breadcrumbs
- 1 cup olive oil, for frying
- 2 cups baby arugula
- 1/4 cup shaved Parmesan
- Lemon wedges, for serving
- This recipe is vegetarian
- Produce
- Baby arugula (2 cups)
- Eggplant, large (1)
- Lemon, wedges (1)
- Cooking & Baking
- Flour (1/4 cup)
- Olive oil (1 cup)
- Salt and freshly ground black pepper, Coarse (1)
- Bread & Baked Goods
- Panko or coarse homemade breadcrumbs (2 cups)
- Dairy
- Parmesan (1/4 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published August 17, 2012 (6 months ago).
10 people saved this recipe.
