Deconstructed Eggplant Parm Salad With Balsamic Red

Name: Deconstructed Eggplant Parm Salad With Balsamic Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Balsamic vinegar; 1 small eggplant, cut into 1/4 inch thick slices; 1/2 cup flour; 2 large eggs, beaten; 1 cup bread crumbs; 6 ounces arugula; 1 handful of basil, stems removed and torn into pieces; olive oil; 1 clove garlic, finely minced; 1/2 pound fresh mozzarella, cut into strips; 2 tomatoes, cut into strips; salt; pepper

Servings: persons

1 cup Balsamic vinegar
1 small eggplant, cut into 1/4 inch thick slices
1/2 cup flour
2 large eggs, beaten
1 cup bread crumbs
6 ounces arugula
1 handful of basil, stems removed and torn into pieces
olive oil
1 clove garlic, finely minced
1/2 pound fresh mozzarella, cut into strips
2 tomatoes, cut into strips
salt
pepper

1
Pour the Balsamic vinegar into a sauce pot. Bring to a boil, and then reduce heat and simmer for 5 minutes. Let cool and place in sealed container. It should be the consistency of a thick syrup. If it gets too thick, it can be thinned with additional vinegar.
2
Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumbs. Shake off any excess breading and transfer the eggplant to a wire rack. Repeat with the remaining eggplant. Allow the eggplant to dry for 15 minutes once all of the slices are finished. Pour the oil to a depth of 1/4 inch in a small saute pan. Once the oil is warm, work in small batches frying the eggplant slices until golden brown, about 2 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Once cool, cut the eggplant slices into thirds.
3
Place arugula and basil in a mixing bowl and toss with 2 T olive oil, garlic, salt and pepper.
4
Layer the greens, eggplant strips, tomatoes, and fresh mozzarella on dinner plates. Drizzle the Balsamic vinegar reduction over the top.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Balsamic vinegar, 1 small eggplant, cut into 1/4 inch thick slices, 1/2 cup flour, 2 large eggs, beaten, and more.

Yes, Deconstructed Eggplant Parm Salad With Balsamic Reduction falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Deconstructed Eggplant Parm Salad With Balsamic Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions