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Ingredients

• 4 ounce eggplant (medium American globe) sliced into rounds
• 1 x egg white
• 1 Tbsp. ice water
• 1/4 tsp vegetable or possibly corn oil
• 2 Tbsp. fine corn meal
• 2 Tbsp. Wondra Quick-mixing flour
•     salt and pepper
• 1 pch dry marjoram
• 2 c. mixed salad greens (mesclun)
•     fresh basil
•     fresh cilantro
•     fresh herbs in season (thyme, oregano)
• 1 x ripe tomato sliced
• 2 ounce fresh mozzarella sliced (bocconcini)
• 1/4 x red onion sliced
• 1/4 x avocado sliced
• 1/2 x cucumber sliced
• 6 x pitted black olives
• 1 lrg orange sliced
• 4 sm garlic cloves chopped, divided
• 1 Tbsp. extra virgin extra virgin olive oil
• 1 tsp red wine vinegar
• 1 tsp balsamic vinegar
• 1 Tbsp. orange juice
•     orange zest
• 1/2 tsp honey
•     salt and pepper
• 4 x fresh basil leaves thinly sliced
• 2 sm garlic cloves chopped
• 1 pch each salt and pepper
• 4 slc spinach parmesan Italian bread (bakery)

Description

1. Slice The Eggplant (2 Or Possibly 3 Slices Per Person). Preheat The Oven To 450F. Line A Baking Sheet With Parchment (or Possibly Use A Nonstick Cookie Sheet). Mix The Egg…

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