Vegetarian

Eggplant Parmesean Salad is for Salad.

Eggplant Parmesean Salad takes 45 minutes to prepare.

Eggplant Parmesean Salad takes 25 minutes to cook.

Eggplant Parmesean Salad makes 4 servings.

The ingredients for Eggplant Parmesean Salad are:

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)

Here is how you make Eggplant Parmesean Salad:

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 slicesNumber of Servings: 4Recipe submitted by SparkPeople user SEAOFCARNAGE.

The nutritional information for Eggplant Parmesean Salad is:

• 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

Eggplant Parmesean Salad is Italian cuisine.

The dietary needs meet for Eggplant Parmesean Salad is Vegetarian