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Dairy
Easy
1 Hour
Diets 
Eggplant is having its moment, and I am here for it! This dish looks really fancy, but it’s actually really easy; if you can make schnitzel, you can make this. A funny story about the balsamic vinegar — my friend Tali was raving about this balsamic vinegar that she’d gotten and loved, and she was trying to remember the brand name so she could reorder it. Then she remembered where she’d seen it recommended — and it was from Rorie! It always comes back to Family Table! If you don’t have this brand, your vinegar will likely be too sour to use as a standalone dressing, so substitute balsamic glaze instead.
8 mini eggplants
1 teaspoon salt
1/2 cup Glicks Flour
1/4 teaspoon pepper
1 teaspoon garlic powder
1/4 cup Tuscanini Parmesan, grated (for best taste, use fresh Parmesan)
1 cup seasoned bread crumbs (I used Pereg American Bread Crumbs)
3 eggs, beaten
oil, for frying
2 cups baby arugula or lettuce
4 medium tomatoes on the vine, cut into 8–10 wedges, or 1 cup cherry tomatoes, quartered
2 tablespoons Tuscanini Balsamic Glaze
additional Tuscanini Parmesan, for shaving (optional; measure with your heart)
Wash and dry the eggplants well. Place them directly onto your kitchen grates. Put the heat on medium (and exhaust fan on high!) and cook, turning every few minutes, until extremely soft and skin is charred, about 10 minutes. Immediately transfer to a large bowl, cover with plastic wrap (a ziplock bag also works), and seal, allowing the eggplants to steam for 10 minutes.
Once steamed, use a paper towel to wipe off the peels. Using a fork, lightly apply pressure to the bottom of each eggplant to flatten them, leaving the stems intact. Use paper towels to blot both sides of the eggplants dry. Season them with salt.
Season the flour with pepper and garlic powder and place on a dish suitable for dredging. In a separate dredging dish, combine grated Parmesan and seasoned bread crumbs. Gently dredge each eggplant in flour, then egg, then crumbs.
Heat oil in a large skillet and fry eggplants until crispy, about three minutes per side.
Toss the arugula or lettuce and tomatoes with the balsamic vinegar or glaze, then place some on top of each eggplant cutlet. Generously shave Parmesan over each dish.
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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