Eggplant Milanese with Arugula Salad

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!