DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!

Deep-Fried Eggplant Croutons With a Salad! image

Provided by Sharon123

Time 25m

Yield 4 serving(s)

Number Of Ingredients 22

canola oil, for frying
1/2 cup all-purpose flour
3 eggs, beaten
1 cup seasoned Italian seasoned breadcrumbs
1 eggplant, peeled and diced into 1/2-inch cubes
salt
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons chopped fresh oregano leaves
1 tablespoon chopped basil leaves
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 (6 ounce) bag mixed spring greens
1 romaine lettuce hearts, chopped
10 basil leaves, torn
10 fresh oregano leaves
10 fresh parsley leaves
1/4 cup grated parmesan cheese
1/2 cup halved cherry tomatoes
1/2 red onion, thinly sliced

Steps:

Preheat a fryer to 375 degrees F.
In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
Vinaigrette:
In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
Toss with the desired amount of dressing, top with eggplant croutons and serve.

Nutrition Facts : Calories 689.2, Fat 48.8, SaturatedFat 8.4, Cholesterol 164.4, Sodium 1317.7, Carbohydrate 49.5, Fiber 10.4, Sugar 8, Protein 17.1