Parmesan fried eggplant salad with tomatoes and watercress
Serves:  party (20 or more)
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
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Recipe by: Dominique Rizzo
Inspired by my delicious Sicilian food tours, this is a wonderful salad that really showcases eggplant and beautiful sweet tomatoes. I also love using water cressfor its peppery flavour, its tiny leaves so delicate to eat and nutritional value.
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Parmesan fried eggplant salad with tomatoes and watercress
Ingredients:
Parmesan fried eggplant
For the salad
Method:
Parmesan fried eggplant
  1. Slice the eggplant into rounds of 1 cm in width and sit them in a colander with a sprinkling of salt. The salt takes out any bitterness and because these were my home grown and they were a little young it softened them a little and also stopped them from absorbing too much oil
  2. After about 20 - minutes, dry the eggplant off and sit them on paper towel on a tray. Whisk the eggs with a little salt and pepper and set aside. For the cheesy crust, place the breadcrumbs, parmesan, garlic, lemon zest and parsley into a food processor and blend until finely combined
  3. Heat the olive oil in a large heavy based frypan over a moderate temperature, take a slice of eggplant, dip it in the egg and then press it into the flour mixture allowing a good coating on the eggplant
  4. Fry the eggplant slices on both sides for about 1 - 2 minutes until golden. Set the eggplant aside to drain on paper towel
Tips & Hints:
  • Makes about 25-30 fritters depending on the size of the eggplant
For the salad
  1. Lay the eggplant onto a large platter and scatter over the tomatoes, then the watercress and then the grated pecorino. Combine the olive oil with the balsamic vinegar and season with salt and pepper.
  2. Pour the dressing over the salad and serve with crusty bread. Use the Sicilian crust for chicken, fish, beef and veal for pan frying, baking or barbequing
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