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Breaded Eggplant with Arugula and Parmesan
Ingredients
  • 1 large eggplant, cut lengthwise into 1-inch-thick slices
  • Coarse salt and freshly ground black pepper
  • ¼ 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
  • ¼ cup shaved Parmesan
  • Lemon wedges, for serving
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