BREADED EGGPLANT WITH ARUGULA AND PARMESAN
Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry.
- Divide flour, egg mixture, and breadcrumbs among 3 shallow bowls. Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then egg mixture, then breadcrumbs.
- Heat oil in a 12-inch skillet (oil should be about 1/2-inch deep) over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.
- Transfer to a paper-towel-lined plate and season with salt and pepper.
- Top each cutlet with arugula, Parmesan, and a squeeze of lemon.
Nutrition Facts : Calories 512 g, Cholesterol 57 g, Fat 31 g, Fiber 7 g, Protein 12 g, SaturatedFat 5 g, Sodium 547 g
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William Nkosi
[email protected]This was my first time making breaded eggplant and it turned out great!
Lisa Alexander
[email protected]The eggplant was a bit bland, but the arugula and Parmesan salad was very refreshing.
Jab'lile Ntombi
[email protected]This recipe was a bit too time-consuming for me, but the eggplant was very tasty.
Takara
[email protected]I thought the eggplant was a bit too oily, but the arugula and Parmesan salad was very good.
Yasin Nikkhah
[email protected]This recipe was easy to follow and the eggplant turned out crispy and flavorful.
Mariah Greenhoward
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover eggplant.
George Mose
[email protected]Delicious! The eggplant was cooked perfectly and the arugula and Parmesan salad was a great addition.
Hariyo Ayinke
[email protected]This was my first time making breaded eggplant and it turned out great! I'll definitely be making this again.
GREAT SURVIVAL
[email protected]The eggplant was crispy and flavorful. I would definitely make this again.
Angel Luz
[email protected]This recipe was a bit too time-consuming for me, but the eggplant was very tasty.
Cathal McKerr
[email protected]I thought the eggplant was a bit bland, but the arugula and Parmesan salad was very refreshing.
amar jaleel
[email protected]The eggplant was a bit too oily for my taste, but the arugula and Parmesan salad was very good.
Ail Op
[email protected]This recipe was easy to follow and the eggplant turned out delicious. I especially liked the arugula and Parmesan salad.
mdshakinmia shakib
[email protected]This was my first time making breaded eggplant and it turned out great! I followed the recipe exactly and the eggplant was crispy and flavorful. The arugula and Parmesan salad was also a nice touch.
stacie Wall
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The eggplant is always perfectly cooked and the arugula and Parmesan salad is a great way to lighten up the dish.
Charles Muna
[email protected]This breaded eggplant recipe was a hit with my family! The eggplant was crispy on the outside and tender on the inside, and the arugula and Parmesan salad was a perfect complement. I will definitely be making this again.