Real Recipes From Real Home Cooks ®

eggplant salad

Recipe by
Catherine Cappiello Pappas
Amityville, NY

This is a hearty and delicious meal!

yield 5 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For eggplant salad

  • 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

How To Make eggplant salad

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