Eggplant Cutlets with Arugula and Mint Recipe from Jessica Seinfeld
Step-by-step instructions to make Eggplant Cutlets with Arugula and Mint in just about 25 minutes
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Cooking tools:
- Salad spinner
- Pepper mill
- Bread knife
- Cutting board
- Skillet
- Stove
- Tongs
- Fork
- Measuring cup
- Mixing bowl
- Plate
- Paper towel
Ingredients
- 1 large bunch arugula (about 6 cups)
- ¼ cup fresh mint leaves
- ½ cup all-purpose flour
- 3 large eggs
- 2 cups dried bread crumbs
- 1¼ teaspoons kosher salt, plus more for the salad
- ¼ teaspoon freshly ground black pepper, plus more for the salad
- 1 large eggplant (about 1¼ pounds)
- ¼ cup extra virgin olive oil per batch of eggplant, plus more for the salad
- 1 lemon, cut into wedges
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