Poke the eggplant with a fork all the way around . place on a parchment paper onto a baking sheet and bake at 400F for 45 minutes to 1 hour, or until forktender.
Peel the skin off the eggplant leaving the stem on. Take a fork and flatten out the eggplant to about a half inch thick. Pat dry with a paper towel.
Prepare the dredge: into a plate add 1/2 cup of AP flour, seasoned with salt and pepper to taste. Into a shallow bowl add one egg, with a splash of water, season with salt and peppers to taste and whisk. Into another shallow bowl add three-quarter cup of Panko breadcrumbs, 1 tablespoon of garlic powder, 1/4 cup of grated pecorino, Romano cheese, and 1 tablespoon of freshly minced parsley, mix to combine.
Dip the eggplant into the flower mixture, then the egg wash and then the Panko breadcrumbs mixture. Place onto a plate until ready to fry.
Into a large fry pan, add your choice of frying oil (I’m using canola oil), fry the cutlet on both sides until golden brown.
Prepare the salad: into a bowl add arugula, season with salt and pepper, the juice of 1/2 lemon and drizzle olive oil. Mix to coat all of the arugula in the dressing. Set aside.
Onto a plate, add the eggplant cutlets, top with the arugula salad. Take a wedge of Parmigiano Reggiano and shave pieces of it onto the salad. Add two lemon wedges on the side. Serve and enjoy!