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| Eggplant Salad |
| Serve this as a tasty side salad, or an appetizer. |
Origin: Italian
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Ingredients:
1 or 2 eggplants
2 eggs, beaten
1 cup breadcrumbs
COLAVITA Extra Virgin Olive Oil, as needed for frying
2 green peppers, sliced into rings
1 large onion, sliced, rings separated
Grated Parmesan cheese
Freshly ground black pepper
Dried oregano, as needed
COLAVITA White or Red Wine Vinegar
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Preparation:
Slice unpeeled eggplant crosswise. Dip in egg then breadcrumbs. Fry in hot olive oil. Drain on paper towels. Layer eggplant in a salad bowl, then layer green peppers, next the onion rings; sprinkle with grated cheese, black pepper, oregano and wine vinegar. Repeat each layer. Topping with onion, pepper and lots of cheese.
Per Serving: nutritional data is not available for this recipe.
Cook's Note: Best made the day before so that flavors will blend and the vinegar will seep through.
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