Stacked Eggplant Arugula Salad

March 03, 2014

150

Delicious fried eggplant cutlets, atop a bed of seasoned arugula & baby spinach and it's all dressed up with pine nuts, red onions, goat cheese and an amazing dressing.

1 large eggplant, cut into 1/4-1/2 inch slices
1 egg, lightly beaten
1 C breadcrumbs, seasoned
1/2 C flour
1/4 C olive oil
1/4 C pine nuts, toasted
3 oz crumbled goat cheese
1/2 red onion, diced
Salt
10 oz bag arugula & baby spinach mix

Dressing Ingredients:
2 T lemon juice, fresh
2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp fresh ground pepper
1 garlic clove, minced
1 T honey
1/2 C extra virgin olive oil

1.Create a breading station by placing a shallow bowl of each egg, flour & breadcrumbs. 2.Dip each eggplant slice first in flour, then in egg and finally in breadcrumbs. 3.Heat olive oil in a large saute...
See the full directions on my site

Nutritions

Calories
639

Sodium
1014mg
42% DV

Fat
17g
26% DV

Protein
23g
46% DV

Carbs
97g
32% DV

Fiber
6g
27% DV