Eggplant Parmigiana and Green Bean Salad is a delicious and colorful dish that combines baked eggplant with a fresh green bean salad. The eggplant is cooked in the oven until soft and slightly golden, while the green beans are boiled and then dressed with a citronette made with mustard, lemon juice, olive oil, Worcestershire sauce, salt, and pepper. This dish is perfect to serve as an appetizer or as a side dish for a main meal. Enjoy the warm Eggplant Parmigiana accompanied with the green bean salad for a burst of flavors and colors.
Eggplant Parmigiana and Green Bean Salad
Ingredients
- 1 Package Eggplant Eggplant Parmigiana
- 450 G Green Beans Green Beans
- 1 Fresh Spring Onion Fresh Spring Onion
- Mustard Mustard
- Lemon Lemon
- Olive Oil Olive Oil
- Worcestershire Sauce Worcestershire Sauce
- Salt Salt
- Pepper Pepper
Instructions
- 1. Preheat the oven to 200 degrees.
- 2. Bake the Eggplant Parmigiana in the preheated oven for 45 minutes or until soft and lightly golden.
- 3. Meanwhile, boil the green beans in boiling salted water until tender but crisp. Drain and let them cool.
- 4. Slice the fresh spring onion thinly.
- 5. Prepare a vinaigrette by mixing together the mustard, lemon juice, olive oil, Worcestershire sauce, salt, and pepper.
- 6. In a salad bowl, arrange the boiled green beans, add the slices of spring onion, and dress with the prepared vinaigrette.
- 7. Mix well to distribute the dressing evenly.
- 8. Serve the Eggplant Parmigiana hot accompanied with the green bean salad.
Notes
Sprinkle some grated cheese on top of the Eggplant Parmigiana before baking for an extra flavor kick.
