Eggplant Parmesean Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 352.8
- Total Fat: 22.0 g
- Cholesterol: 46.8 mg
- Sodium: 645.5 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 6.3 g
- Protein: 9.2 g
View full nutritional breakdown of Eggplant Parmesean Salad calories by ingredient
Introduction
Breaded eggplant medallions on top a salad with a tomato dressing. Breaded eggplant medallions on top a salad with a tomato dressing.Number of Servings: 4
Ingredients
-
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 large Egg, fresh, whole, raw
1 cup Bread crumbs, dry, grated, seasoned
4 tbsp Coconut Oil
2 cup Bok Choy, raw-shreaded
1 cup, shredded Cabbage, fresh
2 cup, shredded Romaine Lettuce (salad)
0.5 cup Great Value Italian Stewed Tomatoes with Basil, Garlic, and Oregano
1.5 tbsp Extra Virgin Olive Oil
6 tbsp Rice Wine Vinegar (by PINCHYGUY)
Tips
Add other salad toppings as desired. Eggplant can also be put into sandwiches for a great tasting pack and carry lunch.
Directions
Cut eggplant, salt and let stand one hour.
dip eggplant into egg then dredge through the seasoned breadcrumbs.
Place in baking dish with enough coconut oil to cover bottom. Bake 10 min at 35, unless thicker slices of eggplant, adjust as needed. Flip and bake other side. Set aside.
Chop and shred salad and place on plates.
Dressing:
Mix presliced stewed tomato or cook your own down, with rice wine vinegar and olive oil. Add seasoning as desired, I like basil and garlic and oregano.
Top salad with dressing and top with eggplants. For an added kick add capers, green olives and a dill relish. You can even mix a little yogurt or parm cheese to add a little protein and extra creaminess to it.
Serving Size: 1.25 cup with 3-4 eggplant slices
Number of Servings: 4
Recipe submitted by SparkPeople user SEAOFCARNAGE.
dip eggplant into egg then dredge through the seasoned breadcrumbs.
Place in baking dish with enough coconut oil to cover bottom. Bake 10 min at 35, unless thicker slices of eggplant, adjust as needed. Flip and bake other side. Set aside.
Chop and shred salad and place on plates.
Dressing:
Mix presliced stewed tomato or cook your own down, with rice wine vinegar and olive oil. Add seasoning as desired, I like basil and garlic and oregano.
Top salad with dressing and top with eggplants. For an added kick add capers, green olives and a dill relish. You can even mix a little yogurt or parm cheese to add a little protein and extra creaminess to it.
Serving Size: 1.25 cup with 3-4 eggplant slices
Number of Servings: 4
Recipe submitted by SparkPeople user SEAOFCARNAGE.