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4 slices of eggplant or zucchini, sliced in 1/4 to 1/2 inch thick

2 cups of arugula. drizzled with 1-2 Tbsp olive oil. salt and pepper

bread crumb for frying
1 cup plain bead crumbs

1 Tbs. each:
     fresh parsley, chopped fine
     fresh basil, chopped fine

1 Tsp each:
     rosemary, chopped fine
     thyme, chopped fine
     oregano, chopped fine
     sage, chopped fine
1/2 tsp salt 
1/2tsp black pepper
1/2 cup grated parmesan cheese  

1/2 cup flour with 1/4 tsp salt and black pepper

1 egg, beaten

Cover eggplant or zucchini in flour, then egg and cover with bread crumb mixture.
In a frying pan place 1/2 inch of olive oil. As you cook each slice the olive oil may get absorbed just keep adding more and reheating as needed. 
Heat to high heat then back off to medium.  Fry until browned on all sides.
Remove from pan.
Place on plate lined with paper towel.

2 Tomato slices from large tomato 
2 slices of fresh mozzarella cheese sliced in 1/4 inch slices
2 slices of eggplant or zucchini fried from above

Assemble Salad

Layer tomato, sprinkle a little salt and pepper and a bit of olive oil.
Then a piece of the mozzarella 
1 Tbs of fresh pesto* 
Then a slice of fried eggplant or zucchini

Repeat creating 2 layers.
Top with 1 cup of the arugula 
Then drizzle balsamic reduction over top and shaved parmesan.
Add 1/2 tbs of roasted pine nuts to finish.




* See Pesto Recipe

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