Name: Eggplant Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 eggplants – sliced; 3 eggs – beaten plus splash of water; 1½ cups flour; Drizzle of vegetable oil; 2 stalks celery – chopped; 3-4 cloves of garlic – chopped; 1 tomato – diced; ½ cup of Italian parsley – chopped; 1 red onion – sliced; 15 oz. can of black beans – drained; ½ tsp. red pepper flakes; ½ tsp. salt; ½ tsp. dried oregano; ½ tsp. black pepper; Parmesan or Romano cheese for grating; Juice of one lemon; 3-4 tablespoons of olive oil

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

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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