Yield: 4-6 servings


1/4 cup olive oil

2 eggs

1 cup flour

1 large eggplant, cut into 1 inch cubes

3-4 large tomatoes, diced (about 1 1/2 cups total)

1/2 cup fresh mozzarella cheese, diced

3 Tbsp balsamic vinegar (or your favorite prepared dressing)

Salt & Pepper, to taste


  1. In a large skillet, heat the olive oil over medium heat.
  2. Whisk eggs in a shallow bowl and season with salt and pepper. Pour flour into a separate shallow dish.
  3. Start the breading procedure for the eggplant: first, coat the eggplant pieces in the eggs, then into the flour. Shake off excess flour before placing eggplant pieces into the hot oil. Do not overcrowd the pan.
  4. Cook on medium-high heat for 3-5 minutes on each side (tossing occasionally) until eggplant is browned and crispy. Place eggplant pieces onto a dish in one even layer to cool.
  5. In a separate bowl, combine the tomatoes, mozzarella and balsamic. Season with salt and pepper.
  6. Just before serving, add the eggplant to the bowl with tomatoes and mozzarella, toss to combine. Salad can be served room temperature or cold.

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