Ingredients
Units
Scale
For the Eggplant:
- 2 eggplants - peeled and sliced to 1/4 inch thickness
- 1 1/2 cups flour - seasoned with salt and black pepper
- 2 cups bread crumbs - Italian style or plain simply seasoned with salt and pepper
- 3 eggs beaten with a splash of water
- Olive oil
For the Salad:
- 4 - 5 cloves of garlic - chopped fine
- Fresh basil leaves - chopped
- Capers plus caper juice
- Red onion - sliced thin and chopped
- 4 - 5 vine ripe tomatoes - chopped
- Black pepper
- Dried oregano
- Red pepper flakes
- Fresh Romano cheese or Parmesan- grated
- Olive oil
Instructions
For the Eggplant:
- Preheat Oven 350 degrees F.
- Set up three shallow bowls; one with the flour, one with the egg wash and one with the bread crumbs.
- Dredge the eggplant slices first in the flour, then in the egg wash and finally in the bread crumbs.
- Place on a non-stick baking sheet and drizzle with olive oil.
- Place in the oven and bake for 15 – 18 minutes, or until they turn a nice golden, turning once.
- Remove from the oven and let cool.
For the Salad:
- Drizzle the bottom of a bowl with olive oil and place a layer of eggplant slices over the oil.
- Top that with tomato slices, fresh basil leave, sliced onion, dried oregano, red pepper flakes, fresh ground black pepper, capers and a drizzle of caper juice and grated cheese
- Repeat this process until the eggplant is used.
- Refrigerate until ready to serve. Serve with a delicious crusty bread to dip in the oil of this salad.
Notes
This dish gets better the longer it sits in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4-6
