It may come to a surprise to some that eggplants are not technically vegetables. They are fruits, at least by botanical distinction. No matter how eggplants are classified, they are incredibly nutritious and offer a wide range of benefits to those who consume them as part of a balanced diet. They also add color and a unique texture to other healthy dishes, including salads. Having a blend of colorful fruits and vegetables is one key to healthy eating and living.
Eggplant Confetti Salad
Color and flavor add up to make a wonderful salad that is as good to eat as it is to look at. The eggplant is made “Parmesan” style, but is baked rather than fried. You can use any greens you like, but we prefer a spring mix. Add the tasty balsamic dressing, and you’ve got a hit!
1 medium eggplant, sliced in ¾-inch rounds
7 Tablespoons spaghetti sauce
3 Tablespoons whole wheat breadcrumbs
½ cup shredded Mozzarella cheese
¼ cup olive oil
dash of salt
8 cups spring mix
⅓ of a medium cucumber, cut in half moons
¼ cup of a combination of red, yellow and orange peppers, diced small
3 Tablespoons pine nuts, toasted and cooled
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