Crispy Eggplant Arugula Salad
This play on a traditional panzanella salad is the perfect summer dish. It's everything you want in a salad...without the guilt.
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Cooking tools:
- Air fryer
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Fork
- Plate
- Measuring cup
- Measuring spoon
- Paper towel
- Parchment paper
- Baking sheet
- Oven
- Skillet
- Stove
- Serving bowl
Ingredients
- 1/2 c. Original Nut Crumbs
- 1 eggplant
- 1 egg
- 1/2 c. almond milk
- 1/2 c. shaved parmesan cheese
- 1 bag arugula
- 1 c. cherry tomatoes (or grape)
- 1/4. c pine puts
- 3-4 T. lemon olive oil
- salt + pepper to taste
Ready to cook this?
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