Breaded Eggplant With Arugula And Parmesan

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1 large eggplant, cut lengthwise into 1-inch-thick slices

Coarse salt and freshly ground black pepper

1/4 cup flour

1 large egg, whisked with 1 tablespoon water

2 cups panko or coarse homemade breadcrumbs

1 cup olive oil, for frying

2 cups baby arugula

1/4 cup shaved Parmesan

Lemon wedges, for serving

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