Italian Salad "Parmigiano" - A Recipe With A Photo Step By Step

You will fall in love with this salad, definitely! Simple, tasty, satisfying and very aromatic, as always in Italy! My Italian friend's recipe!

Ingredients

Eggplant - 1 pc.

Salad mix - 50 g

Cherry tomatoes - 4-5 pcs.

Mozzarella - 4-5 balls

Flour - 2 tablespoons

Balsamic vinegar - 1 tablespoon

Olive oil - 1 tablespoon + 2 tbsp. for frying

Tomato - 1 pc.

Parmesan - 20 g

Salt to taste

Italian herbs - 1 pinch

• 110 kcal
• 50 minutes
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

I love this salad. I cook it very often in the summer for breakfast. Its beauty is that it is hearty and fresh. Eggplant is crispy, the dressing is fragrant! Not a salad, but a delight in taste, I'm not talking about the benefits!

We will prepare products for the preparation of the Italian Parmigiano salad according to the list.

Cut the tomato into four parts. Add olive oil, balsamic vinegar and Italian herbs to the bowl to the tomato slices.

We remember the slices of tomatoes with our hand so that they let the juice out. Let's leave the tomatoes in the marinade.

Cut the eggplant into thin slices with the peel.

Place the eggplant pieces in a bowl and sprinkle with coarse salt. Let's leave for 10 minutes.

Then squeeze the liquid out of the eggplant. You can rinse them under running water and dry them with a paper towel.

Dip the eggplants in flour.

Fry the eggplants on both sides for 2-3 minutes.

Put the finished eggplants on a paper towel and let them cool.

Cut the cherry tomatoes and mozzarella balls in half.

Putting the Parmigiano salad. Line the dish with lettuce leaves and then randomly place cherry tomatoes, mozzarella and eggplant slices on them. Add dressing and tomato slices.

Sprinkle the salad with grated Parmesan cheese on top.

Italian Parmigiano Salad is ready to serve!

Enjoy your meal!