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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Asif Sweets
[email protected]This dish was a bit too oily for my taste. I think I will try baking the eggplant slices next time instead of frying them.
Mwala Neo
[email protected]Loved this dish! The eggplant was crispy and flavorful, and the arugula and Parmesan added a nice freshness and nutty flavor. Will definitely be making this again!
James BM Lansana Jr.
[email protected]This was a delicious and easy-to-make dish. The eggplant was tender and flavorful, and the arugula and Parmesan added a nice touch. I would definitely recommend this recipe!
Victor Marruffo
[email protected]I thought the dish was a bit too salty. I think I will use less Parmesan next time.
Fadil Abbas
[email protected]This dish was easy to make and turned out delicious. The eggplant was crispy on the outside and tender on the inside, and the arugula and Parmesan added a nice flavor.
ULTRADraiden
[email protected]The eggplant was perfectly cooked and the arugula and Parmesan added a nice touch. Will definitely make this again!
Taseen Uddin
[email protected]This dish was a bit time-consuming to make, but it was worth it! The eggplant was delicious and the arugula and Parmesan were a perfect complement.
Derrick Xavi
[email protected]I thought the eggplant was a bit bland. I think I will add some more spices next time.
Betty Pirtle
[email protected]The recipe was easy to follow and the dish turned out great. The eggplant was crispy and flavorful, and the arugula and Parmesan added a nice touch.
Danny Bloodsworth
[email protected]This dish was a bit too oily for my taste. I think I will try baking the eggplant slices next time instead of frying them.
Ike
[email protected]So yummy! I used panko breadcrumbs instead of regular breadcrumbs and it gave the eggplant a nice crunchy texture.
Augustus Waddle
[email protected]Followed the recipe exactly and it turned out perfectly. My family loved it, even my picky kids! Highly recommend.
Anjana Poudel
[email protected]This breaded eggplant dish was a hit! The eggplant was crispy on the outside and tender on the inside, and the arugula and Parmesan added a delicious freshness and nutty flavor. I will definitely be making this again!