Tossed Eggplant Salad

• 2 heads Bibb or Boston lettuce, torn
• 1 small bunch romaine, torn
• 2 large tomatoes, chopped
• 1 large sweet onion, thinly sliced
• 1 small green pepper, julienned
• 2 medium zucchini, thinly sliced
• 1 small eggplant, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons egg substitute
• 1 tablespoon Dijon mustard
• 1 teaspoon ground mustard
• 1/4 teaspoon garlic salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 cup olive oil
• 1 tablespoon rice vinegar

1. In a large bowl, combine the first five ingredients. In a large skillet, saute zucchini and eggplant in oil until tender; add to lettuce mixture.
2. In a blender, combine the egg substitute, Dijon mustard, ground mustard, garlic salt, basil and oregano; cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream; stir in vinegar. Serve with salad.

boston lettuce, romaine, tomatoes, sweet onion, green pepper, zucchini, eggplant, olive oil, egg substitute, mustard, ground mustard, garlic salt, dried basil, oregano, olive oil, rice vinegar

Taken from www.tasteofhome.com/recipes/tossed-eggplant-salad/ (may not work)