Eggplant Milanese with Arugula Salad
Very easy
Camille C.
Camille C.

Eggplant Milanese with Arugula Salad

9 minutesPrep time

8 minutesCook time

662 cal.Per serving

Ingredients for 1

Eggplant

1/2

Eggplant

Egg

1

Egg

Flour (all-purpose)

2 tbsp

Flour (all-purpose)

Bread crumbs (plain)

3 tbsp

Bread crumbs (plain)

Cherry tomatoes

100 g

Cherry tomatoes

Arugula

1 handful

Arugula

Parmesan (shaved)

20 g

Parmesan (shaved)

Balsamic glaze

optional

1 tsp

Balsamic glaze

Oil

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 & season with grated parmesan or your choice of spices - garlic, 'herbes de Provence', 'piment d'Espelette', etc (optional). 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
    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!