Tomato salad with breaded eggplant

Ingredients:

Salad with vinaigrette dressing

• 1/4 cup wine vinegar
• 2 tbsp. l. grated garlic
• 1 tbsp Dijon mustard
• 3/4 cup olive oil
• 2 teaspoons chopped fresh oregano leaves
• 1 tbsp chopped basil leaves
• 1 teaspoon of salt
• 1/2 tsp coarsely ground black pepper
• 1 packet of spring greens seasoning
• 1 romaine lettuce, chopped
• 10 basil leaves, chopped
• 10 fresh oregano leaves
• 10 sprigs of parsley
• 1/4 tbsp. grated parmesan
• 1/2 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced ​​into rings

Eggplant croutons

• 1 eggplant, peeled and cut into 1-1.5cm cubes.
• 1/2 cup flour
• 3 eggs
• 1 tbsp. breadcrumbs with Italian herbs
• Salt
• Rapeseed oil for deep frying
• Additional equipment: deep fryer

Preparation:

1. Heat oil for deep frying to 190°C.
   
   Place flour, beaten eggs, and breadcrumbs in separate bowls. Dredge the eggplant cubes in flour, then dip them in the egg and coat them in breadcrumbs. Place the eggplants in the deep fryer and fry until golden brown, about 2-3 minutes. Transfer the eggplants to a plate lined with paper towels to absorb excess oil. Season with salt and set aside.
2. In a small bowl, combine the wine vinegar, garlic, and Dijon mustard. Gradually pour in the olive oil, stirring to emulsify. Add the herbs, salt, and pepper. Set aside until ready to use for the salad dressing.
3. In a deep serving bowl, combine the herbs, cheese, tomatoes and onion. Add vinaigrette dressing (quantity as desired), sprinkle with eggplant croutons and serve the salad.