Eggplant Milanese

Ingredients

For 4 Person(s)

For the Eggplant:

• 1 eggplant, ends trimmed, cut into 1/2 inch thick, long slices
• 1/2 cup plain breadcrumbs
• salt and black pepper as desired
• 1/2 cup grated Parmigiano Reggiano cheese
• 1 large egg, beaten

For the Salad:

• 5 ounces arugula
• 1/2 fennel bulb, sliced thin
• 1 cup cherry or grape tomatoes, sliced
• 1/2 red onion, sliced
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 8oz Burrata
• salt and black pepper as desired
• 5 fresh basil leaves