Fried Eggplant Salad Recipe

Name: Fried Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour; 2 tablespoons Vegetable Dust; 1 egg; 1/2 cup milk; 1 cup yellow cornmeal; 1 large eggplant, peeled seeded, sliced, and cut into 1/2-inch thick sticks; 1/2 cup olive oil; Salt and black pepper; 8 cups assorted baby greens; 3 ounces grated Parmigiano-Reggiano cheese; 1 tablespoon chopped parsley

Servings: persons

1/2 cup flour
2 tablespoons Vegetable Dust
1 egg
1/2 cup milk
1 cup yellow cornmeal
1 large eggplant, peeled seeded, sliced, and cut into 1/2-inch thick sticks
1/2 cup olive oil
Salt and black pepper
8 cups assorted baby greens
3 ounces grated Parmigiano-Reggiano cheese
1 tablespoon chopped parsley

1
Combine the flour with 1 tablespoon Vegetable Dust in a bowl.
2
Beat the egg with the milk in another bowl.
3
Combine the cornmeal with the remaining 1 tablespoon Vegetable Dust.
4
Dredge the eggplant sticks in the seasoned flour.
5
Dip the sticks in the egg wash, letting the excess drip off.
6
Dredge the sticks in the cornmeal, coating each side completely.
7
Heat the oil in a large saute pan.
8
Fry the eggplant for 5 minutes, stirring occasionally, until golden brown.
9
Remove from the oil and drain on a paper-lined plate.
10
Season the eggplant with Vegetable Dust.
11
In a mixing bowl, toss the greens with the corn dressing.
12
Mound the greens in the center of the platter.
13
Arrange the eggplant around the greens.
14
Sprinkle the greens with the cheese.
15
Garnish with Veget

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 cup flour, 2 tablespoons Vegetable Dust, 1 egg, 1/2 cup milk, and more.

Yes, Fried Eggplant 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.

Fried Eggplant Salad

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