Ingredients
- Canola oil, for frying
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 1 cup seasoned Italian bread crumbs
- 1 eggplant, peeled and diced into 1/2-inch cubes
- Salt
Vinaigrette:
- 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 coarsely ground black pepper
- 1 bag spring mix greens
- 1 heart romaine, chopped
- 10 basil leaves, torn
- 10 fresh oregano leaves
- 10 parsley leaves
- 1/4 cup grated Parmesan
- 1/2 cup halved cherry tomatoes
- 1/2 red onion, thinly sliced
Directions
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.
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.
Photo: Deep-Fried Eggplant Croutons Recipe
















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By Panstygia
Lake in the Hil...
on June 24, 2011
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Simply amazing! Yoiu can even freeze them and re-crisp them in the oven!
By SHELBYD111
NYC
on May 05, 2011
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The Eggplant Croutons were DELICIOUS
and perfect with the salad.
This recipe is a "10".
Thanks for another winner Aaron!
By monetrouse_11936278
Linden, NJ
on August 17, 2010
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I made the dressing only for this recipe EXCEPT I used dry spices versus the fresh spices that the recipe calls for. It tasted just as good as it would with the fresh ingredients. This was a very tasty dressing and I would make it again! Now I am confident in making salad dressing...
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