Spring Caesar with Crispy Eggplant Croutons

Spring Caesar with Crispy Eggplant Croutons
16 servings


Ingredients Weights Measures
Eggplant Croutons
eggplant, peeled, 1/2-inch dice 5.8 oz. 2 cups
all-purpose flour 2.2 oz. 1/2 cup
eggs, beaten 3.4 fl oz 2 each
seasoned dry bread crumbs 2.1 oz. 1/2 cup
KRAFT Creamy Caesar Dressing 16 oz. 2 cups
baby arugula, lightly packed 12 oz. 1 gal.
fennel, shaved 2 lb. 2 qt.
fresh asparagus spears, grilled 3 lb. 80 each
cherry tomatoes, halved, oven roasted 8 oz. 2 cups
Roasted Preserved Lemons 8 oz. 2 cups
eggs, hard cooked, chopped 4.8 oz. 1 cup
capers 1.6 oz. 1/3 cup
canned sardines, chopped 1 lb. 32 each


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.

Kraft Kitchens Tips

Baked Eggplant Croutons
Spread breaded eggplant onto bottom of parchment-lined sheet pan. Bake in 375ºF standard oven 30 min. or until crisp and golden brown, stirring after 20 min.
Average Rating 4  (1)
Rated  by TesterTest2 on 5/16/2013

Nutritional Information

Nutrition Information

Total fat
 24 g
Saturated fat
 4.5 g
 110 mg
 1250 mg
 26 g
Dietary fiber
 5 g
 8 g
 15 g
Vitamin A
 30 %DV
Vitamin C
 25 %DV
 25 %DV
 25 %DV