- 1 ea. eggplant, sliced thinly, lengthwise
- 1 c. breadcrumbs
- 1 ea. egg
- 1/2 ea. ciabatta bread, loaf
- 1/2 ea. Avocados From Mexico, thinly sliced
- 1/2 c. arugula
- 1/4 c. vegetable oil
- 3 T. parmesan cheese, grated
- 2 T. mayonnaise
- Salt to taste
- Take the slices of eggplant and salt to taste on each side. Allow them to sit for 20-30 minutes, then pat them dry with a paper towel.
- In a medium-size bowl, beat the egg. Place breadcrumbs in another bowl. Dip the eggplant in the egg and then dredge each piece of eggplant in the breadcrumbs.
- Heat the oil in a frying pan at medium-high heat, then add the eggplant and allow it to cook on each side until golden, approximately 5 minutes per side. Remove the eggplant from the pan and place on paper towels to absorb the oil.
- While eggplant is cooking, slice ciabatta loaf in half lengthwise, then in half horizontally and open both halves.
- Evenly distribute the mayonnaise between each piece of bread, then layer the eggplant and arugula. Top with slices of avocado, sprinkle on parmesan cheese and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!