Eggplant Parm Salad: Deconstructed

Name: Eggplant Parm Salad: Deconstructed
Ingredients: 1 medium-large eggplant, 1 1/2 pounds, peeled and cubed = 4 cups; 1 teaspoon kosher salt, (for draining the eggplant of excess water); 2 large eggs; 1 tablespoonfiltered water; 3 tablespoons flour; ¾ cup dried breadcrumbs, (I used "sourdough*); ¼ cup parmesan reggiano cheese, grated; ½ teaspoon dried oregano; 1 ½ teaspoons fresh garlic, grated fine or minced; ¼ teaspoon sea salt; 4 tablespoons extra virgin olive oil , divided; 4 cups romaine lettuce leaves, washed and dried, sliced thinly; 8 ounces fresh mozzarella cheese, diced; 1 cup heirloom tomatoes, diced, or halved cherry ones; ½ cup fresh basil leaves, washed and dried, torn into bite sized pieces; 1 recipe "Shaken" Italian Dressing, see recipe

azestforlife.com

Crispy Eggplant roasted in the oven teams with Romaine, Mozzarella, Heirloom Tomatoes, a Zesty Dressing and plenty of Basil ~ a…

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