Eggplant Parmesan Salad

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Eggplant Parmesan Salad

Eggplant parmesan is one of our favorite dishes. (Somehow I didn’t know it existed until the past few years, but I’ve since learned it’s one of the more popular meatless entrées.) While the eggplant in the traditional version is generally breaded and deep fried, we’d found a great version that calls for simply baking the eggplant before layering it with cheese and tomato sauce.

Now that eggplant is in season, I was looking forward to trying it out again. But who wants to make a baked casserole in the heat of summer? Plus, an idea for deconstructed eggplant parmesan got me thinking – why not deconstruct it even further? Enter – the eggplant parmesan salad.

It’s got all the elements of eggplant parmesan: eggplant, tomatoes, basil, mozzarella, parmesan, olive oil, bread – and even the greens from the side salad – combined into a single bowl.

The benefits of this version over the traditional? It’s much quicker and easier to prepare, and eating the ingredients fresh without the deep frying makes it a whole lot healthier.

And the taste? So fresh and delicious, I don’t think I’ll need to make the traditional version for a while. (Not until some cooler weather, at least!)

Thanks to Anita of Homestead Growers for growing the delicious eggplant!


Eggplant Parmesan Salad

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  • Author: a Couple Cooks
  • Yield: 4


There are several methods of cooking eggplant; we found that broiling was very easy and quick. Sautéing also worked well; we had to add a little more oil in this method to keep the eggplant moist, but the taste was very good. We used an Asian eggplant to get the small rounds in the picture (which is long and thin), but you could use a globe eggplant and cut it into pieces. Many recipes call for salting the eggplant and letting it stand for about 30 minutes before cooking to remove the bitterness; other research indicated salting is not necessary if the eggplant is fresh and firm. We didn’t notice a difference without salting, so we omitted that step here. Some recipes also call for peeling the eggplant; however, we found that both the Asian and globe eggplants we used tasted just fine with the skin on (though you could certainly remove it if it seems overly tough). All quantities below are estimates – feel free to adjust to your liking.


  • 1 to 1 1/2 pounds eggplant of any type (to get the small rounds shown above, we used Japanese eggplant)
  • Cherry tomatoes (about 1 pint)
  • Spinach or other salad greens
  • Mozzarella balls (such as those from a grocery olive bar; you also could cut cubes of fresh or deli mozzarella)
  • Parmesan cheese
  • Handful fresh basil
  • Olive oil
  • Aged balsamic vinegar
  • Kosher salt
  • Fresh ground pepper
  • Homemade croutons (if desired)


  1. Broil the eggplant: Preheat a broiler to high, with the rack about 4 to 6 inches from the heat source. Cut eggplant into slices. Brush each side with olive oil; place the slices on a baking sheet, and season with kosher salt and fresh ground pepper. Broil for about 10 minutes total, flipping the slices halfway, until the eggplant is soft. Brush with additional oil if the eggplant dries out. (If you use a globe eggplant, cut the large slices into bite-sized pieces after cooking.) You also can grill the eggplant using this method.
  2. Alternative method – sauté the eggplant: Cut the eggplant into bite-sized chunks. Heat a few tablespoons of olive oil in a skillet; add the eggplant and sauté until soft, about 5 to 8 minutes. Add more olive oil if the eggplant gets too dry. Season with kosher salt and fresh ground pepper.
  3. Prepare the other ingredients: Wash and dry the salad greens. Cut the cherry tomatoes in half. Cut the mozzarella balls in half (or cube the mozzarella). Chiffonade the basil. Shave the Parmesan.
  4. Plate the salad: On each plate or bowl, pile a large helping of salad greens. Top with cooked eggplant, cherry tomatoes, mozzarella, basil, Parmesan shavings, and croutons (if desired). Drizzle with balsamic vinegar and olive oil (or your favorite vinaigrette), and top with a sprinkling of kosher salt and fresh ground pepper.


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  • Reply
    August 15, 2011 at 9:52 am

    I adore eggplant and grill it often. Fabulous salad recipe. Thanks for sharing!

  • Reply
    Lindsay @ Pinch of Yum
    August 15, 2011 at 10:31 am

    So pretty! I saw this on facebook and got excited that you were posting the recipe today. We have so many eggplants at the farmers market but I am kind of an eggplant idiot, so now I have something to do with them! :)

    • Reply
      August 15, 2011 at 2:12 pm

      Thank you! I was so excited about it I had to tease a photo :) Let us know if you come up with other eggplant ideas too!

  • Reply
    August 15, 2011 at 1:00 pm

    I’ve been eating a lot of caprese salad this summer, but I’m always trying to find new, creative versions of it…so I love this idea of incorporating elements of eggplant parmesan (a dish I usually find too heavy, even in the winter) into a summery caprese-style salad! Thanks for the idea!

    • Reply
      August 15, 2011 at 2:10 pm

      You’re welcome! As much as we adore caprese, it’s fun to have some variety too! Let us know if you try it out!

      • Reply
        August 20, 2011 at 12:52 pm

        I just made this salad for lunch and it was so tasty! The last time I tried to cook eggplant (on the BBQ) it didn’t turn out very well, but I followed all of your instructions and broiled it, and it turned out great! Thanks again for the recipe!

  • Reply
    August 15, 2011 at 1:30 pm

    Whata great way to use eggplant! I’m always looking for new ideas and this sounds perfect!

  • Reply
    August 15, 2011 at 4:55 pm

    Oh this looks amazing! Love the idea of deconstructing it.

  • Reply
    August 16, 2011 at 3:29 am

    Excellent idea to deconstruct the dish and so much better suited to summer. I can’t wait to give it a try. I also never fry my aubergines and opt for grilling them instead. They’re just as delicious that way and fit in perfectly with the theme of this salad – light and healthy.

  • Reply
    Parsley Sage
    August 16, 2011 at 7:20 am

    Oh man, that looks amazing. I only had eggplant for the first time last month and so far I’ve had it at least 2ce a week since. So delicious. Buzzed!

  • Reply
    purabi naha
    August 16, 2011 at 7:50 am

    very good recipe with great pics! Loved your blog and wow! a great collection of recipes indeed!

  • Reply
    Kevin (Closet Cooking)
    August 17, 2011 at 6:04 am

    I like the sound of an eggplant parmesan salad!

    • Reply
      August 17, 2011 at 10:54 am

      Thanks! We have been a big fan of yours for years – you must have 1000’s of recipes by now :)

    • Reply
      August 18, 2011 at 3:42 pm

      Yes, yours was one of the first food blogs I started reading! I remember thinking, HOW can people make such beautiful food and take such amazing photographs? Keep up the wonderful work on your site!

  • Reply
    August 23, 2011 at 8:49 am

    I love eggplant parm too – but only since I discovered my favorite recipe a couple years ago, which involves grilling the eggplant and layering with thinly sliced mozzarella and a quick, fresh tomato-basil sauce. No breading needed, that just kills it for me! This salad sounds incredible, I love the way it brings in all my favorite components. I’ll definitely be trying this soon :)

    • Reply
      August 23, 2011 at 5:53 pm

      I feel the same way! Looked at your site — looks like we have a simliar style, so that makes sense :) Thanks and let us know if you try it out!

  • Reply
    August 25, 2011 at 8:29 pm

    What a great idea! This salad is amazing! I love it!

  • Reply
    September 12, 2011 at 12:43 am

    Love this! i tried it this past week and it was really delicious and super easy, especially for a weeknight. I am wondering if you played with breading it at all (like a whole-wheat baked version?) during your testing? Thanks!

    • Reply
      September 12, 2011 at 10:53 am

      So glad you enjoyed it! We didn’t try it breaded – let us know if you play with the idea!

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