Crispy Eggplant Salad
A refreshing and lighter take on eggplant parmesan.www.comfortandpeasant.com
Ingredients
- 2 medium Italian eggplants (around 6" each)
- 1 tbsp (15ml) kosher salt
- 3/4 cup (183ml) flour
- 1 tsp (5ml) sea salt
- 1/4 tsp (1ml) black pepper
- 2 eggs, beaten
- 1 cup (250ml) panko bread crumbs
- 1/2 cup (125ml) extra virgin olive oil, for frying
- 3 tbsp (45ml) balsamic vinegar
- 3 tbsp (45ml) pumpkin seed oil
- 1/2 tsp (2ml) sugar
- 1 pkg (183g) orange and red grape or cherry tomatoes (halved)
- 1/2 cup (125ml) basil leaves, torn
- 1 small handful micro sprouts (I used red clover)
- 1 pkg (250ml) fresh fior di latte cheese (or burrata)
- 1 tsp (5ml) flaky sea salt
- 1/4 tsp (1ml) red pepper flakes (optional)
Instructions
- Slice eggplant into 1/2-inch (1-cm) thick slices and place in a colander in the sink. Sprinkle with kosher salt and toss so the slices are well coated. Let sit to drain for 30 minutes. Wipe salt off and dab with paper towel to dry.
- Create a breading station by placing the flour on a large plate and seasoning with salt and pepper. Beat the eggs in a small bowl. Add the panko to another large plate and set all 3 aside.
- Dip each eggplant slice in flour, shaking off the excess then dip in the egg mixture, letting excess drain, then press into the panko crumbs. Place breaded eggplant on a plate until ready to fry.
- In a large frying pan, heat EVOO over medium-high heat. In 2 batches, fry the eggplant slices about 2-3 minutes on each side or until just golden brown and crispy making sure not to overcrowd the pan. Set to drain on paper towel.
- Add the pumpkin oil, balsamic vinegar, and sugar to a small jar with a lid and shake well until blended.
- Arrange the eggplant slices, sliced tomatoes, basil, and sprouts on a large platter or plate. Top with chunks of torn cheese and drizzle with vinaigrette and sprinkle with sea salt and red pepper flakes if using.