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Eggplant Parmesan Salad

25-30 minutes



The final nutritionally focused food suggestion I received from my doula to consume near the end of my pregnancy is eggplant parmesan. Why? Like spicy foods, eggplant parm has a variety of spices and flavors that can cause slight distress on digestion, which can result in contractions for those women beginning to dilate.

My little one is making it extremely difficult for me to eat large, heavy meals, so I modified this recommendation to make it a lighter alternative. There are many things I'm looking forward to post-pregnancy. The first is having a family of four. My birthday which was yesterday falls under the cancer sun, and cancers my friends are very maternal creatures - we just can't help but take care of those around us - to a fault sometimes. Getting to become a mom has been a dream of mine since I was a young girl playing with her barbies and American Girl Dolls.

The second thing I'm looking forward to is getting my appetite back. Between aversions, fatigue, and a reduction in mileage on the roads, I've enjoyed food less over the past nine months than I ever have in my entire life. A girl still has to eat, and since it's still July, I figured everyone may want a lighter alternative to the favorite labor-inducing dish, called eggplant parmesan.

Eggplant Parmesan Salad

How to make:

Place (1) flour, (2) eggs, (3) bread crumbs, parmesan, and spices in three separate bowls. Whip eggs, and stir bread crumb mixture until even. Prepare a large baking sheet coated with parchment paper to place un-fried parmesan eggplant pinwheels. Begin the breading procedure by placing each pinwheel in flour, then egg, then the panko-parmesan mixture. Place them on the baking sheet. Once all pinwheels are breaded. Heat a large saucepan to medium-high with 1/4 cup of avocado oil. Place 2-3 pinwheels in the oil once hot for 2-3 minutes. Flip and fry for another 2-3 minutes. Once both sides are cooked place the pinwheels on paper towels to absorb excess oil.

Prepare the salad by dispersing arugula, tomatoes, and mozzarella halves on a large serving plate. Place pinwheels on top, and drizzle with dressing and serve!


 For the Eggplant

1 large eggplant, cut into 1/2 inch pinwheels

2 cups of flour (sub GF if needed)

2 eggs

2 cups of panko bread crumbs

2 tablespoons of shredded parmesan

2 teaspoon of dried oregano 

2 teaspoons of dried basil

1 teaspoon of garlic powder

1 teaspoon of salt

1 teaspoon of pepper

For the Salad

3-4 handfuls of arugula

5-10 mozzarella balls, cut in half

1 handful of cherry tomatoes, cut in half

For Frying: 1/4 cup to 1/2 cup of avocado oil

For the Dressing: Refer to my Sun-dried Tomato Vinaigrette in the Dressing Diaries

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