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Author Notes: Our salad was designed to be a summer alternative to the traditional eggplant parm that requires oven time. - City Share
- 1 cup Balsamic vinegar
- 1 small eggplant, cut into 1/4 inch thick slices
- 1/2 cup flour
- 2 large eggs, beaten
- 1 cup bread crumbs
- 6 ounces arugula
- 1 handful of basil, stems removed and torn into pieces
- olive oil
- 1 clove garlic, finely minced
- 1/2 pound fresh mozzarella, cut into strips
- 2 tomatoes, cut into strips
- Pour the Balsamic vinegar into a sauce pot. Bring to a boil, and then reduce heat and simmer for 5 minutes. Let cool and place in sealed container. It should be the consistency of a thick syrup. If it gets too thick, it can be thinned with additional vinegar.
- Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumbs. Shake off any excess breading and transfer the eggplant to a wire rack. Repeat with the remaining eggplant. Allow the eggplant to dry for 15 minutes once all of the slices are finished. Pour the oil to a depth of 1/4 inch in a small saute pan. Once the oil is warm, work in small batches frying the eggplant slices until golden brown, about 2 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Once cool, cut the eggplant slices into thirds.
- Place arugula and basil in a mixing bowl and toss with 2 T olive oil, garlic, salt and pepper.
- Layer the greens, eggplant strips, tomatoes, and fresh mozzarella on dinner plates. Drizzle the Balsamic vinegar reduction over the top.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
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