Crispy Eggplant Salad

A refreshing and lighter take on eggplant parmesan.

www.comfortandpeasant.com

Servings: 6

Author:

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Course:

Appetizer Salad

Cuisine:

Italian

Keywords:

cherry tomatoes easy eggs healthy balsamic vinegar extra virgin olive oil Fior di latte cheese fresh basil Italian eggplant microsprouts Panko bread crumbs pumpkin seed oil

Instructions

1 Slice eggplant into 1/2-inch (1-cm) thick slices and place in a colander in the
sink. Sprinkle with kosher salt and toss so the slices are well coated. Let sit
to drain for 30 minutes. Wipe salt off and dab with paper towel to dry.
2 Create a breading station by placing the flour on a large plate and seasoning
with salt and pepper. Beat the eggs in a small bowl. Add the panko to another
large plate and set all 3 aside.
3 Dip each eggplant slice in flour, shaking off the excess then dip in the egg
mixture, letting excess drain, then press into the panko crumbs. Place breaded
eggplant on a plate until ready to fry.
4 In a large frying pan, heat EVOO over medium-high heat. In 2 batches, fry the
eggplant slices about 2-3 minutes on each side or until just golden brown and
crispy making sure not to overcrowd the pan. Set to drain on paper towel.
5 Add the pumpkin oil, balsamic vinegar, and sugar to a small jar with a lid and
shake well until blended.
6 Arrange the eggplant slices, sliced tomatoes, basil, and sprouts on a large
platter or plate. Top with chunks of torn cheese and drizzle with vinaigrette
and sprinkle with sea salt and red pepper flakes if using.

Crispy Eggplant Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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