Breaded Eggplant with Arugula and Parmesan

Prep Time:
25 mins
Total Time:
55 mins

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


  • 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


  1. Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry.

  2. 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.

  3. 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.

  4. Transfer to a paper-towel-lined plate and season with salt and pepper.

  5. 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.

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