Fried Eggplant Salad
- 1 of 3 In a medium pot, heat 4 cups oil over medium to 350 degrees on a deep-fat fry thermometer. Meanwhile, whisk eggs in a shallow bowl. Dip eggplant in eggs, then in bread crumbs, coating well.
- 2 of 3 Working in batches, carefully fry eggplant until golden brown on all sides, about 5 minutes. Drain on paper towels and season with salt. Repeat, returning oil to 350 degrees between batches.
- 3 of 3 Whisk 1/2 cup oil, the vinegar, sugar, 1/4 tsp salt and the pepper until well blended. Spoon vinaigrette onto a serving platter. Top with eggplant, greens, peppers and tomatoes. Season with salt and pepper to taste. Sprinkle parsley and Parmesan over top and serve.
Servings Per Recipe: 8
Per Serving: 210 kcal cal., 20 g Fat, total, 2 g pro., 240 mg sodium, 3 g sat. fat, 7 g carb., 2 g fiber, 3 g sugar