Fresh Spring Salad with Eggplant Croutons

★★★★★ 2 Reviews
MaryannD avatar
By Maryann Brooklyn
from Brooklyn, NY

This salad is delicious! The croutons are out of this world!

prep time 10 Min
cook time 15 Min


    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
  •   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
  •   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

How To Make

  • 1
    Preheat a fryer to 375 degrees F. In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
  • 2
    Vinaigrette: In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad. In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion. Toss with the desired amount of dressing, top with eggplant croutons and serve.

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