Crispy Eggplant Salad

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is still healthy.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar offers a similar tang at a lower cost.

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Spinach is nutrient-dense and often less expensive.

Slice eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant slices and pat dry with paper towels.

Dredge each slice in flour, shaking off excess.

Dip floured slices into beaten eggs until coated.

Coat slices with breadcrumbs mixed with grated parmesan cheese.

Heat olive oil in a large skillet over medium heat until shimmering.

Fry eggplant slices in batches until golden brown, about 3-4 minutes per side.

Transfer fried eggplant to a paper towel-lined plate to drain excess oil.

In a large bowl, combine mixed greens, cherry tomatoes, and sliced red onion.

In a small bowl, whisk together lemon juice, garlic, balsamic vinegar, salt, and pepper to make dressing.

Toss the salad ingredients with the dressing until well coated.

Top the salad with crispy eggplant slices and fresh parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens