MENU
 
 
 
 

  • Hearty Eggplant Salad

    1 vote
    Hearty Eggplant Salad
    Prep: 10 min Cook: 25 min Servings: 5
    by Catherine Pappas
    920 recipes
    >

    Ingredients

    • 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

    Directions

    1. Preheat Oven 350 degrees:
    2. 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.
    3. Place on a baking sheet and drizzle the slices with the vegetable oil.
    4. Bake for 20 – 25 minutes until a nice golden color is achieved.
    5. In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss.
    6. 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.
    7. Serve with crusty bread.

    Useful Links

    Similar Recipes

    Leave a review or comment