Eggplant has been on my mind lately. I’ve been throwing eggplants into my shopping cart like they are giving them away. This satisfying and interesting salad is a perfect lunch (pack dressing on the side) or light dinner.
There are a lot of textures going on and they all work together to create a different and unique but super quick meal. I mean under 10 minutes quick – pretty amazing!
Then I couldn’t leave well enough alone and of course, had to experiment with breading the eggplant and baking it, grilling it and pan-searing it as well as broiling. The breaded and baked eggplant was fantastic but it added a lot more work and Points Plus and turned what is now a 10-minute dinner into a 30-minute dinner. Not really worth it. The pan-searing lacked the crispy edges without a lot of added oil. After all, is said and done, I loved the grilled and broiled eggplant equally and the best. Whichever is easier for you to do!
NOTES:
- Be sure to use an olive oil mister to lightly spray the eggplant before broiling. Alternately, you could measure a couple of teaspoons of olive oil and brush it on with a pastry brush.. I do not suggest using non-stick cooking spray because the eggplant will not get crisp!
Did you make this recipe? Please give it a star rating below!
Eggplant Parmesan Salad
- 2 to 3 heads romaine lettuce cleaned and cut or torn into bite sized pieces
- 1.5 cups grape or cherry tomatoes
- 1 handful (about 1 cup) fresh basil leaves, chiffonade
- 2 tablespoons grated parmesan cheese
- 1 container 24 pieces mini mozzarella balls (also called Ciliegine)
- 1 large eggplant cut into quarters and sliced into 1/2" pieces
- 1.5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Italian seasoning
- kosher salt
- freshly ground black pepper
- 4 servings natural croutons
- olive oil mister
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Place oven rack in top position approximately 6" away from heat source and set oven to Broil. Line a cookie sheet with tinfoil and spray with nonstick cooking spray. Place eggplant in one layer. Lightly spray eggplant with oil mister or use a brush to brush on olive oil. Sprinkle with kosher salt and freshly ground black pepper. Place into oven and set timer for 5 minutes.
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Turn eggplant, repeat oil, salt and pepper on other side and broil for an additional 5 minutes.
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Meanwhile, combine lettuce, tomatoes, basil, parmesan cheese, a sprinkle of kosher salt and freshly ground black pepper, olive oil and vinegar. Toss to combine and place evenly onto 4 plates (or bowls).
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Divide up the mozzarella balls, croutons and broiled eggplant. Top with a sprinkle of parmesan cheese and freshly ground black pepper. Serve immediately and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Adapted From: A Couple Cooks Eggplant Parmesan Salad
kellie@foodtoglow says
I love anything eggplant (aubergine over here in the UK) and this looks right up my street. We love them so much that my daughter just had broiled aubergine last night, with miso dressing. I have a low-fat eggplant parmigiana on my blog somewhere that we all really enjoy. Suspect you do too!
EverydayMaven says
The broiled eggplant with miso dressing sounds awesome! Is the recipe posted? I want some!!
Kiran @ KiranTarun.com says
I cannot bring myself to enjoy parmesan as much as others. But that eggplant has my name all over it 😉
EverydayMaven says
I bet it would be delicious without it Kiran – add some olives for saltiness!
Norma Chang says
Love the broiling eggplant idea, healthy salad and so colorful, brilliant idea.
EverydayMaven says
Thanks Norma!
Katherine Martinelli says
What a brilliant idea for a salad! Way to turn an indulgence into a healthy meal!
EverydayMaven says
Thanks Katherine!
Kristen @ Mind Your Bees and Trees says
Wow this looks amazing Alyssa!! I looooove anything with eggplant in it, but rarely make eggplant parmesan because of all the work. Not only is this healthier, but so much easier! Thanks!
EverydayMaven says
Thanks Kristen – I hope you try it!
Kristen @ Mind Your Bees and Trees says
Hey Alyssa! I wanted to let you know that I finally made this tonight and my husband and I both loved it! It’s definitely going to become part of our regular rotation :). Thanks!
EverydayMaven says
That is awesome Kristen – so glad you both loved it, thanks for letting me know 🙂
CJ at Food Stories says
I hope you don’t mind the mess, I’m salivating all over the computer screen right now.
EverydayMaven says
LOL CJ!!!!
Marissa | Pinch&Swirl says
I love eggplant, but never considered adding it to a salad. What a great way to make salad the main attraction. Thank you!
EverydayMaven says
Definitely Marissa – thanks for stopping by!
Mindy says
This looks amazing! Just wondering if you ever post calorie counts as well as points. I don’t use WW and would love this added info if its available!
Thanks!
EverydayMaven says
Hi Mindy! I don’t post calorie counts at this point but I am getting a lot of requests for it so I am looking into it!
Joanne says
Hello GENIUS IDEA. I love eggplant parm but hate putting in all the work to get it made. this is the perfect HEALTHIER alternative. Win/win.
EverydayMaven says
Exactly Joanne – it’s the perfect solution!
Heather @girlichef says
That looks FANTASTIC!! I’m going to have this on my mind until I try it…
EverydayMaven says
You will love it Heather and it seriously takes 10 minutes!