Campania Eggplant Parmesan Salad
Roasted eggplant, heirloom tomatoes, fresh mozzarella, and basil come together in this salad that takes its cues from classic eggplant Parmesan. The eggplant is broiled until tender and lightly caramelized, giving the dish a satisfying depth without the usual breading and frying. It comes together in just over 30 minutes.
Ingredients
- 2 medium eggplants firm and glossy
- 2 tbsp olive oil extra virgin
- 1 cup heirloom tomatoes diced
- 1 ¼ cup mozzarella cheese torn into bite-sized pieces
- ¼ cup basil leaves fresh
- 2 tbsp balsamic glaze
Instructions
- Slice the eggplants into rounds about 1/4 inch thick. Pat dry with a paper towel to remove any excess moisture.
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the eggplant slices in a single layer. Cook until golden brown and tender, about 3-4 minutes per side. Remove from the skillet and set aside to cool.
- In a large mixing bowl, combine the diced heirloom tomatoes, torn mozzarella, and fresh basil leaves. Add the cooled eggplant slices.
- Drizzle the balsamic glaze over the salad and season with salt and pepper to taste. Gently toss everything together to mix.
- Transfer the salad to a serving platter or individual bowls, ensuring an even distribution of ingredients.
Notes
For a twist, try grilling the eggplant slices for a smokier flavor. Vegan variations can replace mozzarella with slices of avocado or tofu.
Nutrition
Calories: 244kcalCarbohydrates: 19gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 28mgSodium: 226mgPotassium: 644mgFiber: 7gSugar: 11gVitamin A: 679IUVitamin C: 10mgCalcium: 204mgIron: 1mg
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