Eggplant Milanese

A lady from work let me try her version of Eggplant Milanese one day and it was so good that I had to try and make it for myself.

Nick rated this dish a 9.5 out of 10. He rated it a 10, but then I said "What? A 10? You never rate anything a 10." So he changed it to a 9.5. It was amazing. So simple too! We had it with some ciabatta bread. Yum Yum! I will make this again!

One thing I might change next time is use spinach

instead of arugula. It was good, but I love fresh

spinach!!

Eggplant Milanese

Serves: 4

Ingredients:

1 large eggplant, sliced thin

1 egg

1/2 cup of flour

1 cup panko bread crumbs

3 roma tomatos

1/2 onion

4 cloves garlic

1 bunch of arugula

balsamic vinegar

olive oil

Directions:

Dredge your thinly sliced eggplant in flour, dip in egg, and dip in panko bread crumbs.

Lightly fry in batches in a little bit of olive oil.

Meanwhile, chop onions, garlic, and 2 roma tomatos. Saute in a frying pan until nice and liquidly with a little bit of balsamic vinegar. (may add other spices as well)

Place the eggplant on a plate and top with onion/garlic/tomato mixture.

Place remaining chopped roma tomato and arugula on top of the mixture.

See... it's super easy!!