This Crispy Parmesan Crusted Eggplant with Arugula is my vegan take on chicken Milanese. 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! 

Crispy Parmesan Crusted Eggplant with Arugula

The other day I was craving eggplant parmesan, but I wanted it much thinner and crispier … kind of like chicken cutlet or chicken Milanese … and that’s how this crispy parmesan crusted eggplant with arugula was born! It’s got elements of both dishes, and it’s seriously one of my favorite things I’ve made in a long time! Seriously, even if you’re not a fan of eggplant, I can almost guarantee that you will love this! This dish is also a perfect (and easy) recipe to make as a Holiday main for any vegans or vegetarians!

Grab a drink and let’s get to cooking the best Crispy Parmesan Crusted Eggplant with Arugula!

what goes in Crispy Parmesan Crusted Eggplant with Arugula

The beauty of this dish is truly in its simplicity. The ingredients are simple! Here’s what you need to make it:

• Eggplant
• For the dredging station
  • All-purpose flour: if you want to make this gluten-free, the best sub would be rice flour!
  • Non-dairy milk: I like to use an extra creamy non-dairy milk, such as Silk Extra Creamy Almond Milk or Chobani Extra Creamy Oat Milk. That said, I’ve made this recipe using regular non-dairy milk and it comes out just as delicious, so use what’s available to you! Just make sure whatever milk you use, that it’s unflavored and unsweetened.
  • Vegan parmesan: to get the vegan parmesan to stick to the eggplant really well, I like to finely mince it – either with a knife or quickly in my food processor. You can also sub this out for equal portions of nutritional yeast.
  • Panko Breadcrumbs: I like to buy Italian-style panko breadcrumbs, but if you’re only able to find regular panko breadcrumbs, that’s okay! Simply season them with a tablespoon of Italian seasoning.
• Arugula & French vinaigrette dressing: my favorite store-bought brand is Brianna’s. Just a little adds so much flavor, and I find it fairly accessible!
• Marinara sauce
• Fresh Lemon Wedges

How to make Crispy Parmesan Crusted Eggplant with Arugula

As simple as the ingredients list is, this Crispy Parmesan Crusted Eggplant with Arugula is just as simple to prepare! Here’s how to make it:

1. Salt the Eggplant:

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.

2. Coat the Eggplant:

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. 

3. Fry the Eggplant:

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. 

4. Dress the Arugula:

Add the arugula to a large bowl and toss with the dressing until coated.

5. Serve and Enjoy!

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!

Recipe Tips

Storage and Reheating: Store leftovers in a covered container in the refrigerator up to 4 days. For best results, reheat the eggplant in a preheated oven set at 400°F for 8 to 10 minutes, flipping halfway through.

Freezing: To freeze, follow the instructions up to step 3. Transfer the coated eggplant onto a parchment paper-lined tray and freeze until frozen through, 1 to 2 hours. Once fully frozen, transfer the eggplant to a ziplock bag or freezer-friendly container and freeze up to 3 months. When ready, remove the from the freezer and allow to thaw in the refrigerator, then fry according to directions.

Air-fry or Baking: To air-fry, place the eggplant on an even layer in the air-fryer basket and spray with some cooking oil. Air-fry at 375°F until golden and crispy, 10 to 12 minutes, flipping halfway through. To bake, place the eggplant on a parchment paper-lined baking tray. Spray with some cooking oil and bake at 400°F until golden and crispy, 10 to 12 minutes, flipping halfway through.

Tools You Need

• Mandolin or sharp knife
• Saute pan
• Large mixing bowl and tongs

Looking for More Easy & Delicious Recipes?

1. 30-Minute Herby Meatballs with Creamy Kale Orzo
2. Broccoli Cheese Soup
3. Sweet & Sour Tofu
4. Vegan Mongolian Beef
5. Black Pepper Tofu

A Family Favorite!

I hope you love this Crispy Parmesan Crusted Eggplant with Arugula as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

xo!

Crispy Parmesan Crusted Eggplant with Arugula

Ashley

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!

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main

Cuisine Italian-inspired

Servings 4

Ingredients

  

1x2x3x

• 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 homemade or store-bought
• 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 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!

Keyword eggplant, holiday, quick & easy

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