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Horizontal photo of Deconstructed Eggplant Parmesan Salad on large white serving platter. Fresh herbs and a tomato sit in background.
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Deconstructed Eggplant Parmesan Salad

This Deconstructed Eggplant Parmesan Salad has all the flavors of the classic Italian dish in the form of a light and delicious summer side.
Course Appetizer, Salad, Side Dish
Cuisine American, Italian
Servings 6
Author Jessica

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

Save the leftovers and use them to make a sandwich the next day!