Eggplant Salad

Catherine Cappiello Pappas


This is a hearty and delicious meal!


☆☆☆☆☆ 0 votes

10 Min
25 Min


  • ·
    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.

Printable Recipe Card

About Eggplant Salad

Course/Dish: Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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