Ingredients
Units
Scale
For the Eggplant:
- 2 eggplants - sliced
- 3 eggs - beaten plus splash of water
- 1 1/2 cups flour
- Drizzle of vegetable oil
For the Salad:
- 2 stalks celery - chopped
- 3-4 cloves of garlic - chopped
- 1 tomato - diced
- 1/2 cup of Italian parsley - chopped
- 1 red onion - sliced
- 15 oz. can of black beans - drained
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. black pepper
- Parmesan or Romano cheese for grating
- Juice of one lemon
- 3-4 tablespoons of olive oil
Instructions
- Preheat Oven 350 degrees:
- Set up two shallow bowls one with the egg-wash and one with the flour. Dip the eggplant slice first in the flour then the egg-wash and again in the flour.
- Place on a baking sheet and drizzle the slices with the vegetable oil.
- Bake for 20 – 25 minutes until a nice golden color is achieved.
- In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss.
- In a large serving bowl place a layer of eggplant slices; grate the cheese over the slices and spoon the salad on top. Repeat this procedure until all of the eggplant and salad is used.
- Serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
