Crispy roasted eggplant combines with romaine, fresh mozzarella, heirloom tomatoes, a zesty dressing and plenty of torn basil — a satisfying, unexpected twist on Eggplant Parmesan.
Deconstructed dishes rearrange the familiar components of a classic recipe—keeping the same flavors but presenting them differently. This salad takes the elements of Eggplant Parmesan and turns them into a lighter, summer-friendly plate.
Late summer means abundant vegetables at their peak. In September you’ll often find plump eggplants and colorful heirloom tomatoes at farmers’ markets and roadside stands. For this salad I chose a deep purple Italian-style eggplant for its firm texture and rich flavor.
Preparing the eggplant: peel and dice the eggplant, sprinkle lightly with salt, and let it drain in a colander for about 20 minutes. This helps remove excess moisture and concentrates flavor. For the coating I prefer sourdough breadcrumbs for their nutty tang, but any dry breadcrumbs will work.
Coating method: dust the diced eggplant with a little flour, dip in an egg wash, then toss in the breadcrumb mixture. I like to add minced fresh garlic, grated Parmesan and dried oregano to the breadcrumbs for extra flavor. Spread the coated cubes on a baking sheet, drizzle or brush with a little extra virgin olive oil, and roast in a hot oven until the exterior is crisp and golden while the center stays tender.
Assemble the salad by combining torn romaine leaves, slices of fresh mozzarella and wedges of heirloom tomatoes. Add the roasted eggplant cubes while they’re still warm so they slightly soften the cheese and absorb the dressing.
Dress the salad with a zesty shaken Italian-style vinaigrette—olive oil, vinegar, a touch of mustard, garlic, salt and pepper—then toss gently. Let the salad sit for a few minutes so the flavors meld. Finish with generous torn basil leaves for their bright, aromatic note.
This deconstructed Eggplant Parmesan becomes a bright, textural salad: crisp breadcrumbs, tender eggplant, creamy mozzarella, juicy tomatoes, crunchy romaine and fragrant basil. It’s a delightful way to enjoy late-summer produce.
Enjoy,
Karen