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Breaded Eggplant with Arugula and Parmesan

Recipe photo courtesy of Johny Miller

Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.

Source: Whole Living, September 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To check whether the oil is ready, drop in a few breadcrumbs; they should sizzle immediately.

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How would you rate this recipe?
8
  • blalper
    13 OCT, 2018
    I followed this recipe exactly as written except for the cooking method. I used an air fryer to cut down on the oil. The taste was amazing and the presentation was elegant and impressive. My husband said when he eats a vegetarian dish, even if it tastes great, he always misses the meat, but not with this recipe. Another reviewer previously suggested to watch the video. Yes, please do, it is very helpful when making this.
    Reply
  • CWeathergirl
    19 AUG, 2014
    I made this last night and it was delicious!! I highly recommend watching the video, too, because there are many small tips that I think helped make our dish come out perfectly. My husband said it was the best eggplant he has ever had! We will definitely be making this one again...
    Reply
  • Miggyandzoesmom
    10 AUG, 2014
    I made this for my mother-in-law and she loved it!!! Thank you for this yummy healthy recipe.
    Reply
  • Grandmum Pete
    17 AUG, 2012
    Awesome Recipe!!! Most delicious. I oven fried mine at 375 - 20 minutes, flip after 15 minutes
    Reply

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