![Eggplant Milanese with Arugula Salad](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F304x304%2Frecipes%2FbWNvjZBATkgKOA.png&w=2560&q=75)
Easy
![Camille C. Camille C.](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F72x72%2Fauthors%2FB4L7vX7uWoX1MA.jpg.webp&w=2560&q=75)
Eggplant Milanese with Arugula Salad
9 minutesPrep time
8 minutesCook time
662 cal.Per serving
Ingredients for 1
![Eggplant](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FhJDfInK04emuLw.jpg.webp&w=2560&q=75)
1/2
Eggplant
![Egg](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FII4OHUKzp3sEkw.png.webp&w=2560&q=75)
1
Egg
![Flour (all-purpose)](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2Fpt6PYa10E9qbfA.png.webp&w=2560&q=75)
2 tbsp
Flour (all-purpose)
![Bread crumbs (plain)](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FFcoZcpug0hJ05A.jpg.webp&w=2560&q=75)
3 tbsp
Bread crumbs (plain)
![Cherry tomatoes](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FCGCH0OZqJckaAQ.png.webp&w=2560&q=75)
100 g
Cherry tomatoes
![Arugula](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FM9fYZuek0sFEqw.png.webp&w=2560&q=75)
1 handful
Arugula
![Parmesan (shaved)](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FAFofdRKs6aGWuA.png.webp&w=2560&q=75)
20 g
Parmesan (shaved)
![Balsamic glaze](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FUQ6iO66rvqamRA.png.webp&w=2560&q=75)
optional
1 tsp
Balsamic glaze
![Oil](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FMu9SeIzP2tc4Cg.png.webp&w=2560&q=75)
50 ml
Oil
Utensils
Stovetop, Pot (small)
recipe
- Step 1
Wash and cut the aubergines into thin slices, lengthwise. Salt and pepper on both sides. - Step 2
In a deep plate, add the egg, a pinch of salt and a pinch of pepper. Whisk with a fork. - Step 3
Place the flour on another plate. Coat the eggplant slices in the flour, then in the beaten egg. - Step 4
Add the breadcrumbs to a third plate.* Coat the eggplant slices with the breadcrumbs. Option: for a thicker crust, coat them a second time in the beaten egg mixture, then in the breadcrumbs. *Check out our tips for this step - Step 5
Add about 5-10cl of oil in a medium pan. Eggplant slices do not need to be completely covered in oil. When the oil starts to sizzle (you can test with a little breadcrumbs), add the aubergines. - Step 6
Cook the eggplant over medium heat until golden brown - about 4 minutes. Flip the aubergines and let them brown for 4 minutes on the other side. - Step 7
Once golden, reserve the eggplants on paper towel. - Step 8
Cut the breaded aubergines into slices. - Step 9
Wash and cut the cherry tomatoes in half. - Step 10
On a plate, add the arugula with the cherry tomatoes. Sprinkle with parmesan shavings, olive oil and a drizzle of balsamic glaze if you have it. Add the breaded eggplant to the side. Enjoy!
😋 Gourmet tip
For a truly flavoursome dish, we suggest seasoning the breading with garlic, 'herbes de Provence', 'piment d'Espelette' or grated parmesan cheese.