This eggplant salad is really unique and delicious. I can’t wait to experience its flavors again! I was inspired to make this salad after eating the eggplant we picked from the garden. My mom cut it into slices and coated the slices with egg whites and seasoned bread crumbs. Then, she sprayed both sides of the slices with cooking oil and baked them in the oven. We topped them with slices of homegrown tomato, and they were so fresh and delicious! I just had to put my own spin on it with the addition of basil and a crunchy, scrambled egg.
This salad is fun to make. First, scramble an egg in a shallow dish. In another shallow dish, season some bread crumbs with salt, pepper, and a dash of cayenne pepper. Coat your eggplant slices first in the egg and then in the breadcrumbs. Spray some cooking spray on a frying pan or baking sheet, put the eggplant slices on, and spray the tops of them with more oil. You can either fry or bake the slices until they are fork tender. I fried mine.
Top your cooked eggplant slices with basil leaves and sliced tomato. Drizzle over some olive oil, then sprinkle on some of the toasted breadcrumbs that likely came loose from your eggplant in the pan or baking sheet. Your salad would be fine to eat like this, but to really amp up its flavor, scramble the egg you used to coat the eggplant slices with the rest of the toasted breadcrumbs in your pan. David suggests adding some finely chopped onion to this scramble for even more deliciousness. Sprinkle the cooked egg over the top of your salad and enjoy your hearty, crispy, and fresh appetizer!