Meatless Monday: Parmesan and Panko-Crusted Eggplant with Arugula Salad
confessions of a foodie
confessions of a foodie
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 400 degree
  • 8-10 minutes
  • 8 servings
  • 2 large eggplants
  • sea salt, as needed
  • 1 cup whole wheat Panko
  • ½ cup grated Parmesan/Romano blend
  • 1 whole egg
  • 1 tablespoon Greek yogurt
  • ½ cup extra virgin olive oil, plus more for dressing
  • 1 packed cup of arugula, or more, per person
  • ¼ lemon per person
  • freshly cracked black pepper, to taste

Instructions

Comments

Log in or Register to write a comment.