BREADED EGGPLANT WITH ARUGULA AND PARMESAN

What's not to love about  fried anything? I tried to make it a little healthy by topping it with greens. :) So, every once in a while I fry something, not often, but if you are going to fry make sure it's worth it. This vegetarian take on veal Milanese is tender, crispy, and full of flavor. The peppery arugula, salty Parmesan cheese, and  a squeeze of lemon puts this dish over the top.

BREADED EGGPLANT WITH ARUGULA AND PARMESAN

1 large eggplant, cut lengthwise into 1-inch thick slices

Coarse salt and freshly ground black pepper

1/4 cup flour

1 large egg, whisked with 1 TBSP. water

2 cups panko or coarse homemade bread crumbs

1 cup olive oil, for frying

2 cups baby arugula

1/4 cup shaved Parmesan

Lemon wedges for serving

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 bread crumbs 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" 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.

Serves 4

Recipe from Wholeliving.com