eggplant salad Archives - Proud Italian Cook

One of my favorite salads of all time is this layered eggplant salad. The original combination comes from a popular restaurant here in Chicago called Rosebud. The first time I tasted this I was hooked!

On the menu it’s described as an eggplant salad, but it could also pass as an eggplant sandwich.

It’s typically served three layers deep with crispy breaded eggplant, sliced tomatoes, fresh mozzarella and arugula tossed with olive oil and a touch of balsamic glaze.

Breaded eggplant and frying it might scare off a few people, but honestly you need that crunch in between the layers, plus it’s only three pieces of eggplant anyway. I pan fry mine and control the amount of oil I use, but today there’s air fryers and you can even manage to get a crisp oven bake, I’m sure that would work as well.

The main thing you want to accomplish is to end up with a crispy, crunchy eggplant slice.

You can go two or three layers high, whatever you prefer, and don’t be afraid to stuff those layers high!

I sliced my eggplant lengthwise, dipped each piece in beaten egg then coated each slice with dry breadcrumbs, you can also use panko crumbs and if you want to go low carb you can bread the eggplant with nut crumbs, I’ve done it and it’s delicious!

I used a non stick pan drizzled with olive oil to cook the eggplant in and when you get both sides crispy, place on a wire rack so not to get soggy.

Then it’s all about the layering, start with a slice of eggplant, then layer with fresh mozzarella, next the tomato, then pile high the arugula which should be tossed in a combo of olive oil and a couple of drops of balsamic glaze beforehand.

Repeat layers ending with eggplant on top. Secure with a pick if you like for more stability.

You’re going to love this!

NOTE;

THE LAST PHOTO WAS TAKEN BACK IN 2010, IT IS NOW 2021, I FIGURED I NEEDED A LITTLE UPDATING DONE HERE. THE PHOTOS MIGHT HAVE CHANGED BUT THE FLAVORS AND COMBINATIONS HAVE NOT.

ENJOY!