Eggplant Salad


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


Preheat Oven 350 degrees:
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.
Place on a baking sheet and drizzle the slices with the vegetable oil.
Bake for 20 – 25 minutes until a nice golden color is achieved.
In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss.
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.
Serve with crusty bread.


Sunday, May 4, 2014 - 11:30am

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