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Fried Eggplant Tower Salad

Serves 4
Prep Time 25 min
Cook Time 10 min

INGREDIENTS

  • (4) 1/4 Inch Slices of Eggplant
  • 1 1/2 Cups Vigo Italian Bread Crumbs
  • 1/2 Cup Tony's Shredded Parmesan Cheese
  • 1 Cup Flour
  • 2 Eggs
  • 2 tsp Alessi Fine Sea Salt
  • 2 tsp Ground Pepper
  • Tony's Olive Oil
  • 5 oz. Pack Baby Arugula
  • 1 tbsp Alessi Pesto
  • 1 tbsp Alessi White Balsamic Vinegar
  • 2 tbsp Alessi Sun Dried Tomatoes
  • 2 tbsp Alessi Red Peppers
  • Fresh Mozzarella
  • Alessi Balsamic Glaze to Drizzle
  • Alessi Breadsticks to Garnish

Preparation

  1. Peel and slice eggplant in 1/4 inch slices. Lightly salt and cover with paper towel and let rest to draw out moisture.
  2. In the meantime, mix breadcrumbs and parmesan in bowl.
  3. Mix flour, salt and pepper in a separate bowl.
  4. Beat the eggs in another bowl.
  5. Dry off eggplant. Dredge the eggplant slices one at a time in flour, then dip in egg and coat in breadcrumb mix.
  6. Place in pan with high heated oil and cook until each side is golden brown and crispy.
  7. Make dressing by whipping Alessi pesto, Alessi white balsamic vinegar, and Tony's olive oil. Season with salt and pepper to taste.
  8. Julian tomatoes and red pepper mix and set aside for assembly of salad.
  9. Toss with baby arugula in dressing right before the assembly of the salad.
  10. Separate mozzarella slices for assembly.
  11. Place 1 slice of eggplant on plate.
  12. Top with 3 slices of fresh mozzarella.
  13. Top with 1 Tablespoon of tomato and pepper mix.
  14. Top with 1 cup tossed baby arugula.
  15. Repeat 2 more times.
  16. Place the last slice of eggplant on top and secure with long wood pick.
  17. Drizzle the whole plate with balsamic glaze and garnish with bread sticks.
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