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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 55 mins Servings: 4 eggplant-mbd108930.jpg

Ingredients Ingredient Checklist 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 tablespoon water 2 cups panko or coarse homemade breadcrumbs 1 cup olive oil, for frying 2 cups baby arugula 1/4 cup shaved Parmesan Lemon wedges, for serving

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

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 55 mins Servings: 4 eggplant-mbd108930.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 55 mins Servings: 4

Recipe Summary

prep: 25 mins total: 55 mins

Servings: 4

prep: 25 mins

total: 55 mins

prep:

25 mins

total:

55 mins

Servings: 4

4

eggplant-mbd108930.jpg

eggplant-mbd108930.jpg

Ingredients

Ingredients

  • 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 tablespoon water 2 cups panko or coarse homemade breadcrumbs 1 cup olive oil, for frying 2 cups baby arugula 1/4 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.

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

Cook’s Notes

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

Reviews (4)

 Add Rating & Review     8 Ratings   5 star values:        6    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        0

Reviews (4)

Add Rating & Review     8 Ratings   5 star values:        6    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        0

Add Rating & Review

8 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

8 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

8 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

  • 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       10/13/2018   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.  

Martha Stewart Member     Rating: Unrated       08/19/2014   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...  

Martha Stewart Member     Rating: 5 stars       08/10/2014   I made this for my mother-in-law and she loved it!!! Thank you for this yummy healthy recipe.  

Martha Stewart Member     Rating: Unrated       08/17/2012   Awesome Recipe!!! Most delicious. I oven fried mine at 375 - 20 minutes, flip after 15 minutes

    Martha Stewart Member

    Rating: 5 stars 10/13/2018

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.

Rating: 5 stars

Rating: Unrated 08/19/2014

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…

Rating: Unrated

Rating: 5 stars 08/10/2014

I made this for my mother-in-law and she loved it!!! Thank you for this yummy healthy recipe.

Rating: Unrated 08/17/2012

Awesome Recipe!!! Most delicious. I oven fried mine at 375 - 20 minutes, flip after 15 minutes

All Reviews for Breaded Eggplant with Arugula and Parmesan

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Breaded Eggplant with Arugula and Parmesan

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest