Eggplant Milanese

This dish is so delicious!  I'm always skeptical because it's so simple and I expect it to be boring, but there are so many delicious flavors in this dish!  I originally made this dish back in August 2011 (Click Here for that blog posting) and it was so popular that I had to try and make it again.  I made a few changes this time around, mainly using arugula and roasting the tomatoes and we loved it!  Hope you enjoy!

Eggplant Milanese
Serves: 4

Ingredients:

1 large eggplant, sliced thin

1 egg

1/2 cup of flour

1 cup panko bread crumbs

1 package of cherry tomatoes

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 and garlic and slice the tomatoes in half.  Place in a roasting pan, drizzle with balsamic vinegar and olive oil and roast at 400 degrees for about 15 minutes. 

Place the eggplant on a plate and top with a handful of arugula.  Top with garlic, onion and tomato mixture.