Eggplant Salad
By: Lady Catherine ...
Published: Sunday, May 4, 2014 - 11:30am

Ingredients




For the Eggplant
2 eggplants – sliced
3 eggs – beaten plus splash of water
1½ cups flour
Drizzle of vegetable oil
For the Salad
2 stalks celery – chopped
3-4 cloves of garlic – chopped
1 tomato – diced
½ cup of Italian parsley – chopped
1 red onion – sliced
15 oz. can of black beans – drained
½ tsp. red pepper flakes
½ tsp. salt
½ tsp. dried oregano
½ tsp. black pepper
Parmesan or Romano cheese for grating
Juice of one lemon
3-4 tablespoons of olive oil

Preparation

1 Preheat Oven 350 degrees: 2 Set up two shallow bowls one with the egg-wash and one with the flour.  Dip the eggplant slice first in the flour then the egg-wash and again in the flour. 3 Place on a baking sheet and drizzle the slices with the vegetable oil. 4 Bake for 20 – 25 minutes until a nice golden color is achieved. 5 In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss. 6 In a large serving bowl place a layer of eggplant slices; grate the cheese over the slices and spoon the salad on top.  Repeat this procedure until all of the eggplant and salad is used. 7 Serve with crusty bread.