Hi everyone, how was your weekend? We managed to get through the entire weekend without any snow, yay! Oh, wait, they're calling for snow tomorrow! Yuck. When will this end? I just want to see the sun, is that too much to ask? End weather rant.
Today I'm sharing, one of my new favorite recipes, Stacked Eggplant Arugula Salad. But first, here's a bit of back story as to how I came up with the recipe.
One of my husband's favorite dishes, that I make, is eggplant parmigiana. Whenever I start frying up the eggplant, I always have to fry up an entire extra eggplant, because I know that we he will be picking at the cutlets, as I'm preparing everything else. So, a while back I started trying to come up with other recipes using eggplant cutlets. The only one I came up with that was worthwhile was an Eggplant Panini (if you haven't checked it out yet, do that now, it's awesome). Until now...
This Eggplant Arugula Salad, to me, is the perfect combination of flavor and texture. The eggplant fries up soft as butter, served over peppery arugula and baby spinach. We've got the crunch from little bits of red onion and toasted pine nuts. And lets not forget the tangy creaminess of goat cheese. Don't even get me started on the balsamic dressing...oh my!
I made my own balsamic dressing (recipe included below), but if you're not feeling that adventurous, you could use a bottled balsamic vinaigrette, or another good one would be honey white balsamic.
I had a few cutlets leftover after making this, so I made an amazing lunch out of it the next day. I'll be sharing that with you soon, too.
Since we love eggplant cutlets so much over here, I'm intrigued to know if you have any great uses for using them?
One last question, before I go for today, do you generally make your own salad dressing or use the bottled stuff? Inquiring minds want to know.
Stacked Eggplant Arugula Salad
Ingredients
- 1 large eggplant cut into ¼-1/2 inch slices
- 1 egg lightly beaten
- 1 C breadcrumbs seasoned
- ½ C flour
- ¼ C olive oil
- ¼ C pine nuts toasted
- 3 oz crumbled goat cheese
- ½ red onion diced
- Salt
- 10 oz bag arugula & baby spinach mix
Dressing Ingredients:
- 2 T lemon juice fresh
- 2 teaspoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1 garlic clove minced
- 1 T honey
- ½ C extra virgin olive oil
Instructions
- Create a breading station by placing a shallow bowl of each egg, flour & breadcrumbs.
- Dip each eggplant slice first in flour, then in egg and finally in breadcrumbs.
- Heat olive oil in a large saute pan, over medium/high heat. Add coated eggplant slices, 2-3 at a time, to avoid overcrowding. Cook 2-4 minutes, until browned, turn over and cook other side until browned as well. Remove from pan and place on a paper towel lined plate.
- On each plate arrange arugula & spinach. Season with a bit of salt and add red onion. Stack 3 slices eggplant, top with goat cheese and pine nuts. Drizzle with balsamic dressing.
To Make The Dressing:
- Whisk together all ingredients except olive oil.
- Once combined well, begin drizzling in olive oil, while whisking.
- Will keep up to 1 week, refrigerated.
April @ Angels Homestead says
What a great meatless option for a salad, I need to experiment more with eggplant. I'm like you and prefer making my own dressings, that way I know exactly what's in them. PINed it. 🙂
foodyschmoody says
Thanks for dropping in April. I love to experiment w/ dressings. It's a lot easier than I ever imagined it was. Have a great day!
Laurie says
Well isn't today my lucky day! I have leftover Arugula and pine nuts from dinner the other night!! This will be perfect for tonight!
Sarah Puleo says
Were you just frying it for days?! I love eggplant but it just takes so darn long to make. This looks delicious!
foodyschmoody says
I usually have 2-3 pans going at once to speed up the process. I keep telling myself next time I make it I'll make triple the amount, so put some aside and freeze, but no matter how much I make, we always eat it and zero make it to the freezer! 🙂
Jess says
Looks so pretty!
Thanks again for joining the Link Up this week! 🙂
AnnMarie says
This is the perfect recipe for Wednesday nights for my husband and myself while my teenager is off to youth group and we need something adult, healthy and easy to eat!! Pinned!
foodyschmoody says
You know, that is exactly the kind of night we had it. The 17 year old was out at the talent show and the little ones got nuggets and we adults had a real grown up style meal! Thanks for coming by Ann Marie
Cathy says
Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can't wait to see what you link up next week!
Have a terrific weekend!
Cathy
APeekIntoMyParadise.com
#TastyTuesdays
Anyonita says
This looks amazing! 🙂 Just the kind of food we like! I've pinned & stumbled this & featured you today on Tasty Tuesdays at Anyonita Nibbles. Thanks for linking up, lady!
foodyschmoody says
Oh Awesome! Thanks so much Anyonita. You know, this is exactly the kind of thing I love to eat and prepare, but for some reason, I never get much feedback on these types of recipes, so I'm especially excited to see you like it!!!! Win for me! 🙂
Debi @ Life Currents says
This looks so good! Such a great meatless option!
Thanks for sharing over on Foodie Parties, I've pinned and Stumbled your recipe. Take a look here for the pin... http://www.pinterest.com/lifecurrents/foodie-party/
foodyschmoody says
Thanks so much Debi. I am, of course, already a follower of yours on Pinterest 🙂
Joanne T Ferguson says
Congrats on also being featured in Deanna's Olive and Grapevine Salad Newsletter this week!
GREAT salad! Cheers! Joanne