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Hearty Eggplant Salad Recipe

by Catherine Pappas

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.

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