Introducing your new favorite Italian Salad loaded with EGGPLANT CROUTONS. I feel like I’ve only ever used eggplant for eggplant parmigiana… this year I changed that!
Wash eggplant and chop into cubes. Dredge in egg, then seasoning, then egg, then seasoning. Add to pan with an inch of hot oil (I use olive oil). Transfer to plate lined with paper towels. Let cool completely. To make the salad I used arugula, tomato, mozz cheese, olives and oil + balsamic vinaigrette
