EGGPLANT Croutons: Coat eggplant in flour, then in eggs, then bread crumbs. Deep fry, in batches, in 375ºF oil 2 min. or until crisp and golden brown; drain on paper towels.
FOR each serving: Drizzle 2 Tbsp. dressing onto plate. Toss 1 cup arugula with 1/2 cup fennel, 5 asparagus spears and 2 Tbsp. tomatoes; arrange on plate.
TOP with 2 Tbsp. each Roasted Preserved Lemons and Eggplant Croutons, 1 Tbsp. eggs, 1 tsp. capers and 2 sardines.