EGGPLANT Croutons: Combine bread crumbs and flour.
TOSS eggplant in bread crumb mixture, dip in eggs, then dredge in bread crumb mixture to coat.
FRY in 350°F fryer 1 to 2 min. or until golden brown; drain well.
CRANBERRY-BALSAMIC Dressing: Puree dressing and cranberries in blender until smooth. Refrigerate until ready to use.
FOR each salad: Toss 5 oz. lettuce blend with 1/2 oz. mesclun. Add 1.5 oz. each tomatoes and cucumbers, 1 oz. carrots, and 1/2 oz. each onions and cheese; toss gently.
ARRANGE salad mixture on serving plate. Top with 2.5 oz. Eggplant Croutons. Serve with 1 oz. dressing in ramekin on the side.