The trick is to season the eggplant with salt and let it sit until it releases some of its liquid. Meanwhile, grated tomato and garlic simmer into our signature 5-minute sauce. Fresh arugula rounds out the meal with a peppery bite. Cook, relax, and enjoy!

What you’ll need:
1 lb eggplant
1 beefsteak tomato
1 large clove garlic
1 oz Grana Padano cheese
1 cup panko breadcrumbs
1 lemon
3 oz baby arugula
coarse salt
2 large eggs
olive oil ½ cup plus 1 tbsp.

Equipment:
box grater
small saucepan
2 shallow baking dishes
large skillet

Recipe steps:

1. Drain eggplant
   Slice eggplant ½-inch thick. Place on a layer of paper towels and season with ¾ teaspoon salt. Set aside 10 minutes. Flip eggplant and season with another ¾ teaspoon salt. Set aside 10 minutes, then pat dry.

2. Make tomato sauce
   Meanwhile, grate tomato on large holes of a box grater directly into a small saucepan. Peel garlic and grate on small holes into saucepan. Add 1 tablespoon oil and season with salt and pepper. Bring to a simmer and cook, swirling occasionally, until slightly thickened, about 5 minutes. Remove from heat.

3. Prepare breading
   Grate half of Grana Padano and place in a shallow baking dish with panko; toss to combine. Beat eggs in a separate shallow dish and season with salt and pepper.

4. Bread eggplant
   Working a few at a time, dip eggplant slices in egg, turning to coat. Remove from egg, letting excess drip back into dish, then dip into breadcrumbs, turning to coat. Transfer to a parchment-lined rimmed baking sheet.

5. Fry eggplant
   Line a rimmed baking sheet with paper towels. Heat ½ inch oil (about ¾ cup) in a large skillet over medium-high. When oil is hot, working in batches, add eggplant to skillet and cook, turning once, until golden brown, 1–2 minutes per side. Transfer to the paper towel lined sheet to drain and repeat with remaining eggplant.

6. Serve
   Halve lemon. Spread tomato sauce on a platter or plates and top with eggplant and arugula. Shave or grate remaining Grana Padano over top. Serve with lemon halves for squeezing over arugula and eggplant. Enjoy!

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