Crispy Eggplant Arugula Salad (Edit recipe)

This play on a traditional panzanella salad is the perfect summer dish. It's everything you want in a salad.

30 minutes

7 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	265
Fat:	21 g
Carbohydrates:	12 g
Protein:	8 g
Cholesterol:	8 g
Sodium:	319 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Nut Crumbs

View original recipe

Serves: 4

Ingredients

1/2 cup Original Nut Crumbs
1 Eggplant
1 Egg
1/2 cup Almond Milk
1/2 cup Parmesan Cheese, shaved
12 oz Arugula, (1 bag)
1 cup Cherry Tomato, (or grape tomatoes)
1/4 cup Pine Nuts
3-4 Tbsp Lemon Olive Oil
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by peeling the skin off the eggplant and dicing it into 1/2 inch cubes. Throw the cubes in a bowl and heavily salt (this will be rinsed) and set aside for 15-20 minutes. This step helps to tenderize the eggplant.
Once the time has elapsed fully rinse off the salted eggplant and pat dry.
In a large bowl, whisk together almond milk and egg. Toss eggplant cubes into bowl covering each one thoroughly in the egg wash.
Pour out Nut Crumbs onto plate.
Using a fork, pick up each slice and gently coat with the crumbs. Try handling them as little as possible to prevent the Nut Crumbs from falling off.
Spray air fryer basket with avocado oil and place the eggplant in the air fryer.
Air fry at 400 degrees for 7 minutes.
If you don't have an air fryer you can bake - placing the coated eggplant cubes on parchment paper and cook at 400 degrees for 7-10 minutes. You can also fry the cubes in butter and olive oil (about 2T. of each) and cook on medium heat. The air fryer will produce the crispiest eggplant pieces
While the eggplant is cooking, it's time to assemble the salad!
In a large salad bowl, toss together the arugula, parmesan cheese, pine nuts. and tomatoes (cut in half).
Salt + Pepper the salad and add in the Lemon Olive Oil.
Top the salad with the cooked eggplant and serve immediately. Tastes best when the eggplant is hot!