For the Eggplant
2 eggplants – sliced
3 eggs – beaten plus splash of water
1½ cups flour
Drizzle of vegetable oil
For the Salad
2 stalks celery – chopped
3-4 cloves of garlic – chopped
1 tomato – diced
½ cup of Italian parsley – chopped
1 red onion – sliced
15 oz. can of black beans – drained
½ tsp. red pepper flakes
½ tsp. salt
½ tsp. dried oregano
½ tsp. black pepper
Parmesan or Romano cheese for grating
Juice of one lemon
3-4 tablespoons of olive oil
Preheat Oven 350 degrees:
Set up two shallow bowls one with the egg-wash and one with the flour. Dip the eggplant slice first in the flour then the egg-wash and again in the flour.
Place on a baking sheet and drizzle the slices with the vegetable oil.
Bake for 20 – 25 minutes until a nice golden color is achieved.
In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss.
In a large serving bowl place a layer of eggplant slices; grate the cheese over the slices and spoon the salad on top. Repeat this procedure until all of the eggplant and salad is used.
Serve with crusty bread.