Crispy Eggplant roasted in the oven teams with Romaine, Mozzarella, Heirloom Tomatoes, a Zesty Dressing and plenty of Basil ~ a satisfying and interesting twist!
Deconstructed dishes take foods (ingredients) that are normally combined in a dish, change their forms, and then plate them together in a different way. It’s not just about taking the dish apart, but putting its elements back together.
I’m still obsessed with late-summer produce, the abundance is high, and at it’s optimal flavor. Breeze through a framers’ market or farm stand and you can see bumper crops of eggplant and tomatoes in September.
I’ve chosen a deep purple and plump Italian variety of Eggplant.
For this recipe: peel eggplant, dice and lightly salt; drain in a colander for 20 minutes.
To give it a flavor boost in the coating – make sourdough breadcrumbs (one of the oldest forms of grain fermentation) – which I love, or use any dry breadcrumbs you like.
The method: simply toss a few tablespoons of flour, dusting the eggplant. Then toss in an egg-wash, then toss into the bowl of breadcrumbs ~ I’ve added minced fresh garlic (love!!), Parmesan cheese and oregano.
The coated cubes are roasted in a hot oven with some extra virgin olive oil – you won’t need too much. Perfectly crispy eggplant with moist and juicy interiors.
I love how these textures and colors mingle together. Add some zesty dressing to the salad and let it soak in a few minutes before you serve the salad. A deconstructed Eggplant Parm morphs into an interesting and delicious salad!!