Fried Eggplant Salad

Fried Eggplant Salad
Makes 8
Prep 15 m
Fry 5 m
Fry per batch



  1. 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. 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. 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.
Nutrition Information for Fried Eggplant Salad
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