Customer Care 1-800-667-8280

Fried Eggplant Salad

4 servings


High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

19.4 g
36.7 g
7.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 481
  • Fat 30.2 g
    • Saturated   9.7 g
    • + Trans 
  • Cholesterol 100 mg
  • Sodium   383 mg
  • Carbohydrate 36.7 g
    • Fibre   7.1 g
    • Sugars  
  • Protein 19.4 g
    • Vitamin A 39 %
    • Vitamin C 40 %
    • Calcium 38 %
    • Iron 20 %


Combine the breadcrumbs, Parmesan cheese, oregano, salt and pepper in a shallow dish. Also place the flour, and the egg mixture, in shallow dishes.
Dredge an eggplant slice in the flour, shaking off the excess. Dip in the egg mixture, ensuring it is thoroughly coated. Now coat the eggplant in the breadcrumb mixture, pressing it on to help it adhere. Set the eggplant on a wide plate. Coat the remaining eggplant as you did the first.
Preheat the oven 200 degrees F. Line a baking sheet with parchment paper. Heat the oil in a large skillet set over medium heat. Cook the eggplant slices, in batches, for 2 minutes per side, or until golden brown. Drain on paper towel, set on the baking sheet and keep warm in the oven until all are cooked.

Serving Suggestions

Serve the salad with slices of your favourite Sensations by Compliments bread. The possibilities include Chunky Roasted Garlic, Pane Tuscano, and Piccolo Roasted Red Pepper.

Related Recipes