Eggplant Milanese with Arugula Salad

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!