Crispy Eggplant & Feta Salad

• 4 lavender eggplants
• salt
• 1 egg
• 1 tablespoon cream
• 1 cup plain breadcrumbs
• 1 cup all-purpose flour
• 2 pints Baby Spinach, washed and spun dry
• 12 lb fresh goat cheese curds or 12 lb mild greek feta, crumbled
• 1 pint cherry tomatoes, sliced in half on the equator
• 1 sprig rosemary, spiny leaves separated
• 1 lemon
• 1 12 cups greek extra virgin olive oil

1. Cut eggplant into bite sized pieces, coat with salt and marinate for one hour.
2. Make an anglaise with egg and cream.
3. In a heavy skillet heat 1 cup olive oil to 325F.
4. Wash and dry eggplant.
5. Toss into flour, then into the anglaise, and into the bread crumbs.
6. In a large bowl place the spinach, crumbled cheese, tomatoes, rosemary leaves, juice of one lemon, and toss well.
7. Add 1/2 cup olive oil.
8. Fry the eggplant until crispy, toss into bowl and season with salt and pepper.
9. Serve warm.

eggplants, salt, egg, cream, breadcrumbs, flour, goat cheese, cherry tomatoes, rosemary, lemon, olive oil

Taken from www.food.com/recipe/crispy-eggplant-feta-salad-313922 (may not work)