Eggplant Parm Crouton Salad

Your new favorite salad….the croutons are amazing! And both dressings have so much flavor.

Arugula & shaved fennel make a great salad base for the eggplant Parmesan croutons.
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Eggplant Parmesan Crouton Salad

I love Bella’s Eggplant Parmesan so much I have used the recipe to make bruschetta and croutons. The lemon basil dressing and the roasted tomato dressing are both so delicious with this salad.


Eggplant Parmesan

1 large egg plant

3/4 cup bread crumbs (for gluten free use all gluten free panko)

3/4 cup panko bread crumbs

1 1/2 cup parmesan cheese grated

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper

3/4 cup flour seasoned with salt & pepper (or gluten free flour)

2 eggs beaten

olive oil

Basil Dressing

2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed

cup fresh lemon juice

1 tablespoons honey

2 cloves garlic

2 teaspoons Dijon mustard

¾ cup olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Roasted Tomato Dressing

1/4 cup balsamic vinegar

1/4 cup crushed fire roasted tomatoes

2 teaspoons dijon

1 teaspoon honey

2 garlic cloves

Pinch of sea salt, black pepper & crushed red pepper

1 tablespoon Oil & Vinegars Traditional Bruschetta seasoning

1/2 cup extra virgin olive oil


Fresh Arugula

Shaved Fennel 

Slices of Fresh Mozzarella

Slices of fresh tomato


Eggplant Parmesan

Slice eggplants 1/4 inch thick & cube

Mix bread crumbs, parmesan cheese, salt, pepper, dried herbs & pepper in shallow bowl.

Have seasoned salt & pepper ready in shallow bowl.

Whisk eggs and have ready in shallow bowl.

You are ready to bread! Dip eggplant cubes in seasoned flour, then egg, then bread crumbs. Place on oiled sheet pan. Repeat with all cubes of eggplant. Drizzle with olive oil and bake at 400* for 10 to 15 minutes until crispy and brown.

Basil Dressing

 Place all ingredients in food processor except olive oil. Pulse until it resembles pesto. Slowly incorporate the olive oil. Taste and season if necessary. 

Roasted Tomato Dressing

Place all ingredients except olive oil in a blender and blend until well mixed. Slowly drizzle in the olive oil while blender is running. Refrigerate until ready to use.

  • Author: Chef Shelly