This Deconstructed Eggplant Parmesan Salad has all the flavors of the classic Italian dish in the form of a light and delicious summer side.
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We've grown Japanese eggplant in our garden the past few years. This tiny variety of eggplant was great for quick sautés and stir-fries. But I felt that we were limited by the small size of the eggplant. So this year, we're growing your standard variety of eggplant and I can't wait for them to grow!
In anticipation of having this Italian staple just a few steps away from our back door, I picked up an eggplant from the local farm recently. I didn't a have set plan for it. But while I was stuck on a side dish to make with dinner one night, I turned the eggplant into a delicious eggplant Parmesan inspired salad.
The first time I made this, I layered tomato and eggplant slices. Then - using what I had in the fridge at the time - I topped the salad with crushed seasoned croutons, shredded Parmesan cheese, and fresh garden oregano. It was good, but I knew it could be better!
Deconstructed Eggplant Parmesan Salad
The next time I made this salad, I made it similar to Caprese salad. Juicy slices of tomato were layered between slices of fresh mozzarella along with the addition of grilled eggplant (cause tis the season). Then, I topped the salad, again, with seasoned croutons, shredded Parmesan, fresh oregano, and fresh basil.
Once the eggplant is grilled, this salad comes together easily! To prepare the eggplant, cut it into slices. Then, brush both sides with oil and season with salt and pepper.
Over a medium flame, grill the eggplant until both sides are slightly charred and softened. Depending on how thin your eggplant is, this shouldn't take very long.
Now, we're going to start layering the salad. Layer the eggplant between slices of tomato and fresh mozzarella. Season with salt and pepper and drizzle lightly with olive oil.
Crush up some seasoned croutons so the texture resembles Panko bread crumbs. Sprinkle on top of the salad along with shredded Parmesan cheese.
Finish the salad with a sprinkle of fresh oregano and fresh basil. Serve immediately with balsamic glaze for drizzling.
Deconstructed Eggplant Parmesan Salad
Ingredients
- 1 small eggplant sliced thin
- 2 small vine tomatoes sliced
- 8 oz. fresh mozzarella sliced
- Olive oil
- Salt and pepper
- 1/4 cup crushed seasoned croutons
- Shredded Parmesan cheese
- Small handful fresh oregano torn or chopped
- Small handful fresh basil torn or chopped
- Balsamic glaze for drizzling
Instructions
- Heat gas grill on medium-high heat. Brush eggplant with olive oil and season with salt and pepper.
- Place eggplant on grill. Grill until softened and slightly charred. Flip and grill 3 minutes more.
- Layer eggplant, tomatoes, and fresh mozzarella on a plate. Drizzle with olive oil.
- Season with salt and pepper. Then, sprinkle with crushed croutons and shredded Parmesan.
- Top with fresh oregano and fresh basil.
- Serve immediately with balsamic glaze for drizzling.
Notes
This tasty summer salad is light and refreshing and will taste even better once we have tomatoes and eggplant to pick from our garden! It pairs nicely with grilled chicken or shrimp. So keep the grill lit while you're making it!
Did you make this Deconstructed Eggplant Parmesan Salad recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
