Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Breaded Eggplant with Arugula and Parmesan 4.5 (8) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Servings: 4 Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness. Ingredients 1 large eggplant, cut lengthwise into 1-inch-thick slices Coarse salt and freshly ground black pepper ¼ cup flour 1 large egg, whisked with 1 tablespoon water 2 cups panko or coarse homemade breadcrumbs 1 cup olive oil, for frying 2 cups baby arugula ¼ cup shaved Parmesan Lemon wedges, for serving Directions 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. Johny Miller Cook's Notes To check whether the oil is ready, drop in a few breadcrumbs; they should sizzle immediately. Rate it Print