Pan Fried Eggplant With Arugula Caprese Salad {gluten-free Option}
"Who loves eggplant? This combination of Pan Fried Eggplant with Arugula Caprese Salad is perfect for summer! Also, the salad can be put together in just a few minutes while the eggplant is frying and you are good to go. Pan frying eggplant is a simple process that leads to some deliciously crispy eggplant! I prefer to peel my eggplant, however either way you like your eggplant will work for this dish. To start, prep the eggplant by peeling (if desired) and slicing into 1/4″ pieces. Then, before you set up to bread the eggplant, begin to heat your oil in a large pan. I like to use my shorter pasta pot for this so that the oil doesn’t end up all over my stove. Heat about 1/2- 1″ of oil over medium heat in your pan."
Serves6 people
Preparation Time40 min
Cooking Time40 min
Cooking MethodSkillet