Crispy Lemon Parmesan Eggplant
Ingredients
- ¾ cup panko breadcrumbs
- 1 ½ ounces Parmigiano-Reggiano, grated (½ cup)
- 2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice
- Kosher salt and freshly ground pepper
- ½ cup extra-virgin olive oil, divided
- 1 large eggplant (about 1 ¾ pounds), cut lengthwise into 4 planks
- 2 teaspoons smoked paprika, plus more for sprinkling
- ¼ cup chopped fresh mint leaves
- 8 ounces cherry tomatoes, halved
- 5 ounces arugula
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