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.