Mediterranean Eggplant " Salad" Recipe

Name: Mediterranean Eggplant " Salad"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, peeled; 3 eggs; 1/2 cup half-and-half cream; 1 cup all-purpose flour; 4 cups vegetable oil, for frying; 5 lasagna noodles, cooked; 2 tomatoes, large diced; 6 ounces fresh mozzarella cheese, cubed; 1/4 cup capers; 1/2 cup kalamata olive, sliced; 1/2 red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/2 cup lemon juice; 1/4 cup olive oil; 1/2 cup vegetable oil; salt and pepper, to taste

Servings: persons

1 eggplant, peeled
3 eggs
1/2 cup half-and-half cream
1 cup all-purpose flour
4 cups vegetable oil, for frying
5 lasagna noodles, cooked
2 tomatoes, large diced
6 ounces fresh mozzarella cheese, cubed
1/4 cup capers
1/2 cup kalamata olive, sliced
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/2 cup lemon juice
1/4 cup olive oil
1/2 cup vegetable oil
salt and pepper, to taste

1
Slice eggplant lengthwise, about 1/4 in thick.
2
Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
3
Cut the lasagne noodles in thick strips.
4
Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives. Set aside.
5
Heat the frying oil in a large frying pan to about 350u00b0F (or hot enough to fry to a golden brown).
6
Whisk together the eggs and half-and-half.
7
Dredge the eggplant slices in the flour, then in the egg wash.
8
Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
9
Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.

3456

kcal

Calories

313

Fat

127

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 16 ingredients. The key ingredients include: 1 eggplant, peeled, 3 eggs, 1/2 cup half-and-half cream, 1 cup all-purpose flour, and more.

Yes, Mediterranean 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.

Mediterranean Eggplant " Salad"

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