Preheat the oven to 190°C (375°F)

Prep:

• Prepare the eggplant by slicing into 1 – 1.5 cm (1/2 inch) thick slices, salting, and letting sit for 15 minutes to remove excess moisture. Pat dry with paper towels.
• Get everything else in its place as per ingredient list. Follow all the steps involved in organising and preparing ingredients before cooking, such as chopping, measuring, and assembling.

Breading Station:

• Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, Italian herbs, salt, and pepper.
• Dredge each eggplant slice in flour, then dip in beaten eggs, and coat thoroughly with the breadcrumb mixture.

Frying:

• Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant schnitzel in batches until golden brown on both sides, about 3-4 minutes per side.
• Drain excess oil on paper towels.

Baking:

• Transfer the fried eggplant schnitzels to a baking sheet lined with parchment paper and bake in the preheated oven for 10-15 minutes until cooked through and crisp. Set aside.

Prep and grill asparagus:

• Preheat your grill to medium-high heat.
• Brush the prepped asparagus spears with olive oil and lightly season with salt and pepper and grill for about 4-5 minutes until just tender. Remove and let cool slightly.

Prep carrots:

• Use a vegetable peeler to shave ribbons of carrot. 

Mix and dress the salad:

• In a large mixing bowl, combine carrot ribbons and arugula leaves. Drizzle lemon juice and extra virgin olive oil over the salad. Season and gently toss to coat all the ingredients. 
• Serve eggplant schnitzel with side salad and lemon wedges.