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
2 cups feta, crumbled
3 cups pepperoncini peppers, sliced into rings
72 red onion rings
¼ cup fresh oregano leaves
3 cups bottled Greek vinaigrette

For eggplant croutons: Combine bread crumbs and flour. Toss eggplant in bread crumbs mixture, dip in eggs, then dredge in bread crumb mixture to coat. Fry in 350°F oil for 1 to 2 minutes, or until golden brown. Drain well.

For each salad: Gently toss 5 oz. lettuce blend, ¼ cup eggplant croutons, ¼ cup tomatoes, 2 Tbsp. cucumbers, 5 olives, ½ oz. cheese, ½ oz. pepperoncinis, 3 onion slices, ½ tsp. oregano and 1 oz. dressing.