Greek Salad with Eggplant Croutons

Greek Salad with Eggplant Croutons

Yield: 24 servings.

Eggplant croutons:
1½ cups Italian seasoned dry bread crumbs
6 Tbsp. flour
9 eggs, beaten
1 ½ qt. eggplant, peeled, ½” diced

Greek Salad:
3 gal. 50/50 iceberg-romaine lettuce blend, cut into 1” pieces
1½ qt. tomatoes, large diced
3 cups cucumbers, sliced
2 cups pitted kalamata olives

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