Eggplant Parm Salad: Deconstructed - A Zest for Life

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