Instructions: 1. Slice the eggplant (2 or 3 slices per person). Preheat the oven to 450F. Line a baking sheet with parchment (or use a nonstick cookie sheet). Mix the egg white, water and oil and put into a dish large enough to hold an eggplant slice. Mix the cornmeal and Wondra with salt, pepper and marjoram in a shaker bag. Dry the eggplant with a paper towel. Dip in egg. Lightly coat with the breading. Place on the baking sheet. Bake in the center of the oven for up to 20 minutes or until lightly brown, soft centered; crisp crust.

2. Put the dressing ingredients in a shaker jar; combine. Set aside.

3. Toss the mesclun with the fresh herbs. Place a portion of the lettuce on each plate for serving. Place a slice of still warm eggplant on the lettuce, off centered; top with a slice of mozzarella, then a slice of tomato - fan the slices. Repeat. Serve the onion, avocado, cucumber, olives and oranges along side (on the lettuce). Sprinkle with minced garlic. Let people add their own vinaigrette. Serve with warmed bread.

Description: "Lightly Breaded eggplant, coated with cornmeal and flour, baked; served as main dish salad"

NOTES : Mouth food! A splurge of fresh flavors and textures! This is a must dish at least once every summer!

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