Fried eggplant is good on just about anything. It is a great food to have around to put in sandwiches, top your pizzas or add to salads. It is a little fatty, but my kids even love it, so it is becoming a regular over at our house and I just love using leftover, cold pieces in my salad. It is really a simple salad here, or you could put the eggplant in any salad, just use this recipe for the eggplant or for inspiration on how to use leftovers.
- Prep Time
- 4 ServingsServings
For the fried eggplant slices:
- 3 small eggplants (any kind will do, but I prefer smaller ones)
- 2 teaspoon kosher salt
- 1 cup flour
- 2 large eggs
- 1 cup whole wheat panko
- 1 cup cornmeal
For the salad
- 6 cup mixed baby greens
- 1 pint grape tomatoes, halved
- 1/2 red onion, sliced
- cheese for crumbling, goat, feta or ricotta salata
- 2 tablespoon extra virgin olive oil
- 1 lemon, juiced
- salt and pepper
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
Stir together flour and a dash of salt and pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and cornmeal and more salt and pepper to taste. (Make one and taste test)
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to a plate.
Heat a thin layer of oil in a 12 inch skillet until hot, but not smoking. Fry eggplant slices turning once until golden brown. Remove to paper towel lined plate.
You can make the eggplant any time and keep in a sealed container or tinfoil until ready to use in this salad or anything else.
For the Salad:
Place greens in a bowl, top with tomatoes, red onion, and cheese. Drizzle olive oil and lemon juice and add some chopped eggplant, as much as desired.