Crispy Parmesan Crusted Eggplant with Arugula
This Crispy Parmesan Crusted Eggplant with Arugula is my vegan take on chicken Milanese.Dre Thinly sliced eggplant is coated in breadcrumbs and vegan parmesan, then fried to golden, crisp perfection. Served with marinara sauce, then topped with a simple arugula salad tossed in herby dressing, this dish is both fresh and vibrant, yet rich and savory!
Ingredients
- 1 large eggplant cut lengthwise into ½-inch thick slices
- 4 teaspoons kosher salt divided, plus more to taste
- ½ cup all-purpose flour
- 1 teaspoon fresh cracked black pepper plus more to taste
- ½ - 1 cup unsweetened and unflavored nondairy milk
- 1 – 1 ½ cups vegan-friendly Italian-style panko breadcrumbs
- 1 cup vegan parmesan shreds finely minced or quickly pulsed in a food processor, plus more for garnish
- 1 cup canola oil for frying
- 5 ounces baby arugula
- 2-3 tablespoons French vinaigrette dressing, or dressing of choice, homemade or store-bought
- 2-3 tablespoons garlicky pistachio breadcrumbs, optional
- Warmed marinara sauce homemade or store-bought, for serving
- Fresh lemon wedges for serving
Instructions
- Arrange the eggplant on a large wire rack or baking tray and sprinkle the slices generously with 3 teaspoons of salt.
- Let sit for 20 to 30 minutes – you’ll notice the eggplant will release moisture. Rinse and pat dry.
- Set up a dredging station with three shallow bowls.
- Whisk together the flour, remaining teaspoon of salt, and pepper in one bowl.
- In the second bowl, pour in the milk.
- In the third bowl, mix the breadcrumbs and vegan parmesan together until thoroughly combined.
- Coat each eggplant slice, turning and shaking off any excess, first into the flour, then into the milk, then into the parmesan breadcrumbs, ensuring the eggplant is coated during each step of the process.
- Heat the oil in a large sauté pan over medium heat – the oil should be about ½ - inch deep.
- Working in batches, fry the eggplant until golden and crispy, 2 to 4 minutes per side.
- Transfer to a wire rack or paper-towel lined plate and repeat with the remaining slices.
- Add the arugula to a large bowl and toss with the dressing and breadcrumbs until coated.
- To serve, spoon some marinara sauce on the bottom of a plate.
- Arrange a couple of slices of the eggplant on top of the marinara, then top the eggplant with some arugula and a sprinkle of vegan parmesan.
- Serve with fresh lemon wedges, and enjoy!
Video
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