| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
- 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
Instructions
- 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
| Serving Size | 1 of 4 servings |
| Calories | 802 |
| Total Fat | 61 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 16 g |
| Cholesterol | 126 mg |
| Sodium | 945 mg |
| Serving Size | 1 of 4 servings |
| Calories | 802 |
| Total Fat | 61 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 16 g |
| Cholesterol | 126 mg |
| Sodium | 945 mg |
Reviews
Aaron, thanks so much for this terrific recipe. I made only the croutons, because I was making eggplant, anyway, and decided to try them. They are absolutely delicious.
Simply amazing! Yoiu can even freeze them and re-crisp them in the oven!
The Eggplant Croutons were DELICIOUS
and perfect with the salad.
This recipe is a “10”.
Thanks for another winner Aaron!
and perfect with the salad.
This recipe is a “10”.
Thanks for another winner Aaron!
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…
Many folks have reviewed the salad but not croutons. I only made the croutons and had them for lunch dipping them in marinara sauce. I joined a CSA this summer and was given an eggplant. I’ve never cooked with eggplant before so decided to try this recipe that I saw on Aaron’s show. the only change I made is that I added salt and pepper to the flour and didn’t salt them after frying.
They were awesome and I can’t wait to make them for a party as an appetizer.
O my goodness, what a delicious salad!!!! I didn’t make the croutons because I was late getting dinner started but definitely will the next time but the salad and dressing alone gets five stars from me. That dressing was absolutely wonderful, better than any bottled vinaigrette I’ve ever tasted!!!!! I think this will be my go to dressing from now on. Bottled dressings just aren’t very good, loaded with sugar or hfcs and other unnatural stuff. I’ve been making my own ranch for a while now and now I have a good vinaigrette to add to my recipe box. Thanks Big Daddy, keep those delicious recipes coming!!!!!
Made the croutons, will buy a smaller eggplant next time. Took about one hour for cooking and prep. Husband and daughter were eating the croutons like popcorn. I am planning on using the croutons alone as an appetizer at some point. For the person who said we should try the recipe, come on over to my kitchen and I will make it for you. I did try it and we loved it.
I made the salad and eggplan croutons for the Mayweather fight at an party. It was an big hit. Everybody love the salad, especially the croutons. Keep up the good work Aaron.
I watched this episode and it looked so yummy that I decided to do the whole thing. It looked so easy on TV. Not so in my own kitchen. I am not a chef but am an experienced cook. It took 3 hrs to prepare the whole thing. The crutons were a lot of trouble but tasted good. My meatballs seemed a little dry and the sauce was way to hot for me. However, my husband and 15 yr old son thought it was great.
I watched the episode and decided to cook the whole menu on a weeknight. Big Mistake. He makes it look nice and easy. It took me about 3 hours due to all the cutting and chopping and different steps. The recipes were all great and I didn’t expect much from the eggplant crouton recipe. Surprised the heck out of me!!! Fantastic. My son said the salad was the best. Everything was rockin’. The only thing I do have to say is that I thought the marinara made from this recipe was sort of bland, so if you have your own favorite do that, and also my kids (young adults and teens) thought that my meatballs are better, but I thought this meatball recipe was good and different.
I hope they are good as leftovers, as my poor youngest daughter didn’t even get to eat any because it did take much longer to cook this entire meal than anticipated and she fell out.
I am going to do the recipe again, and allow more time, and add guests the next time.
I hope to watch Aaron’s show again and try some more of his recipes, or if he is single marry him and let him do it for me, LOL.