Crispy roasted eggplant pairs with romaine, fresh mozzarella, heirloom tomatoes, a zesty dressing and plenty of basil — a satisfying, unexpected twist on Eggplant Parm.
Deconstructed dishes rearrange familiar ingredients and reimagine their textures and forms, bringing them together in a fresh presentation. This salad keeps the flavors of Eggplant Parm but presents them as a vibrant, seasonal salad.
Late summer brings an abundance of ripe vegetables — eggplants and heirloom tomatoes are at their peak. For this recipe I recommend a deep purple, plump Italian eggplant. The steps are simple and focus on texture: peel and dice the eggplant, lightly salt the pieces, and let them drain in a colander for about 20 minutes to draw out excess moisture.
To add flavor and crunch, coat the eggplant in a breadcrumb mixture. Sourdough breadcrumbs work beautifully for their subtle tang, but any dry breadcrumbs are fine. Lightly dust the eggplant cubes with a few tablespoons of flour, then dip them in an egg wash. Toss in the breadcrumbs mixed with minced fresh garlic, grated Parmesan and dried oregano for an aromatic, savory coating.
Arrange the coated cubes on a baking sheet, drizzle with a little extra virgin olive oil, and roast in a hot oven until the exterior is golden and crisp while the interior remains tender and juicy. The result is perfectly crispy eggplant with a soft, flavorful center.
Build the salad with torn romaine for crunch, slices or chunks of fresh mozzarella, and ripe heirloom tomatoes. Add the warm roasted eggplant and scatter plenty of torn basil leaves for brightness. Dress the salad with a shaken Italian dressing made from good extra virgin olive oil, vinegar, a touch of mustard, salt and pepper; let the salad sit for a few minutes so the flavors meld and the breaded eggplant absorbs a bit of the dressing without losing its crispness.
This deconstructed Eggplant Parm salad showcases late-summer produce with contrasting textures — crisp, herbed breadcrumbs, tender eggplant, creamy mozzarella and juicy tomatoes — all lifted by fragrant basil and zesty dressing. It’s a light, satisfying way to enjoy the flavors of the season.
Enjoy,
Karen