Eggplant Salad

By ladygourmet

Ingredients

• For the Eggplant
• 2 eggplants – sliced
• 3 eggs – beaten plus splash of water
• 1 1/2 cups flour
• Drizzle of vegetable oil
• For the Salad
• 2 stalks celery – chopped
• 3-4 cloves of garlic – chopped
• 1 tomato – diced
• 1/2 cup of Italian parsley – chopped
• 1 red onion – sliced
• 15 oz. can of black beans – drained
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. black pepper
• Parmesan or Romano cheese for grating
• Juice of one lemon
• 3-4 tablespoons of olive oil

Preparation

Step 1

Preheat Oven 350 degrees:

Set up two shallow bowls one with the egg-wash and one with the flour. Dip the eggplant slice first in the flour then the egg-wash and again in the flour.

Place on a baking sheet and drizzle the slices with the vegetable oil.

Bake for 20 – 25 minutes until a nice golden color is achieved.

In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss.

In a large serving bowl place a layer of eggplant slices; grate the cheese over the slices and spoon the salad on top. Repeat this procedure until all of the eggplant and salad is used.

Serve with crusty bread.