Deep-Fried Eggplant Croutons

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe


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



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


  1. Preheat a fryer to 375 degrees F.
  2. 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.
  3. Vinaigrette:
  4. 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.
  5. In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
  6. Toss with the desired amount of dressing, top with eggplant croutons and serve.
Eggplant "Meatballs"
Pamela Salzman

Eggplant "Meatballs"

14m Easy 100%
Eggplant Parmesan
19m Intermediate 99%
Eggplant Cannelloni
Jackie Rothong

Eggplant Cannelloni

39m Easy 98%
Eggplant Bolognese
28m Easy 99%