Deep-Fried Eggplant Croutons With A Salad! Recipe

Name: Deep-Fried Eggplant Croutons With A Salad!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil, for frying; 1/2 cup all-purpose flour; 3 eggs, beaten; 1 cup seasoned Italian seasoned breadcrumbs; 1 eggplant, peeled and diced into 1/2-inch cubes; salt; Vinaigrette; 1/4 cup red wine vinegar; 2 tablespoons minced garlic; 1 tablespoon Dijon mustard; 3/4 cup olive oil; 2 teaspoons chopped fresh oregano leaves; 1 tablespoon chopped basil leaves; 1 teaspoon salt; 1/2 teaspoon fresh coarse ground black pepper; Salad; 1 (6 ounce) bag mixed spring greens; 1 romaine lettuce hearts, chopped; 10 basil leaves, torn; 10 fresh oregano leaves; 10 fresh parsley leaves; 1/4 cup grated parmesan cheese; 1/2 cup halved cherry tomatoes; 1/2 red onion, thinly sliced

Servings: persons

canola oil, for frying
1/2 cup all-purpose flour
3 eggs, beaten
1 cup seasoned Italian seasoned breadcrumbs
1 eggplant, peeled and diced into 1/2-inch cubes
salt
Vinaigrette
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons chopped fresh oregano leaves
1 tablespoon chopped basil leaves
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
Salad
1 (6 ounce) bag mixed spring greens
1 romaine lettuce hearts, chopped
10 basil leaves, torn
10 fresh oregano leaves
10 fresh parsley leaves
1/4 cup grated parmesan cheese
1/2 cup halved cherry tomatoes
1/2 red onion, thinly sliced

1
Preheat a fryer to 375 degrees F.
2
In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
3
Vinaigrette:
4
In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
5
In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
6
Toss with the desired amount of dressing, top with eggplant croutons and serve.

1527

kcal

Calories

Fat

233

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 24 ingredients. The key ingredients include: canola oil, for frying, 1/2 cup all-purpose flour, 3 eggs, beaten, 1 cup seasoned Italian seasoned breadcrumbs, and more.

Yes, Deep-Fried Eggplant Croutons With A Salad! 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!

Deep-Fried Eggplant Croutons With A Salad!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions