2) In separate shallow dishes, add flour, egg and breadcrumbs. Coat the aubergine cubes in the flour, then the egg and finally through the breadcrumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel-lined platter to drain. Sprinkle with salt and set aside.
3) In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
Toss with the desired amount of dressing, top with aubergine croutons and serve.
1) In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.