eggplant salad

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