fresh spring salad with eggplant croutons

Ingredients For fresh spring salad with eggplant croutons

• canola oil, for frying
• 1/2 c

  all-purpose flour
• 3

  eggs, beaten
• 1 c

  seasoned italian bread crumbs
• 1

  eggplant, peeled & diced into 1/2-inch cubes
• salt
• FRESH SALAD & VINAIGRETTE:
• 1/4 c

  red wine vinegar
• 2 Tbsp

  minced garlic
• 1 Tbsp

  dijon mustard
• 3/4 c

  olive oil, extra virgin
• 2 tsp

  chopped fresh oregano leaves
• 1 Tbsp

  chopped basil leaves
• 1 tsp

  salt
• 1/2 tsp

  coarsely ground black pepper
• 1

  heart romaine, chopped
• 10

  basil leaves, torn
• 10

  parsley leaves
• 1/4 c

  grated parmesan
• 1/2 c

  halved cherry tomatoes
• 1/2

  red onion, thinly sliced
• 1

  bag spring mix greens