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 oil 1 to 2 min. or until golden brown; drain well.
FOR each salad: Gently toss 5 oz. lettuce blend, 1/4 cup each Eggplant Croutons and tomatoes, 2 Tbsp. cucumbers, 5 olives, 1/2 oz. each cheese and pepperoncinis, 3 onion slices, 1/2 tsp. oregano, and 1 oz. dressing.