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If you love the vibrant flavors of Italian cuisine combined with a satisfying crunch, this Crispy Eggplant Caprese Salad with Prosciutto Recipe is going to sweep you off your feet. Imagine perfectly fried, golden slices of eggplant layering juicy heirloom tomatoes, silky mozzarella, and savory prosciutto, all crowned with fragrant basil and a luscious drizzle of balsamic reduction. It’s a delightful play on the classic Caprese salad, but with a crispy twist that will become your new go-to for entertaining or a special weeknight treat.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this dish, each contributing texture, flavor, or color that elevates the salad to something truly special. From the tender eggplant to the rich prosciutto, these essentials come together beautifully in every bite.
- 1 medium-size eggplant: Choose a firm eggplant about one pound for the perfect slice thickness and tender inside.
- 1 egg: Acts as the adhesive that helps the seasonings and breadcrumbs stick to the eggplant for a crispy crust.
- 3 tablespoons Italian seasoning: Adds an herby, savory flair that complements the eggplant’s mild flavor perfectly.
- 1 teaspoon kosher salt: Enhances all the other flavors and helps draw out some of the eggplant’s moisture.
- 1 teaspoon black pepper: Provides a subtle kick and depth to the breadcrumb coating.
- ¾ cup breadcrumbs: Key for that irresistible crunchy texture on each slice of eggplant.
- ¼ cup parmesan cheese, grated: Brings a salty, nutty richness to the breading.
- ½ cup olive oil: Used for frying — pick a quality extra virgin for the best flavor.
- 8 slices fresh mozzarella cheese: Creamy and soft, for layering between the crispy eggplant slices.
- 2 large heirloom tomatoes, sliced: Juicy and colorful, adding freshness and a slight tang.
- 8 slices prosciutto: Thin, cured ham that infuses the salad with a silky, savory edge.
- 8 large basil leaves: Bright and aromatic, a must-have in any Caprese variation.
- 2 tablespoons balsamic reduction: Sweet and tangy drizzle tying all the flavors together beautifully.
How to Make Crispy Eggplant Caprese Salad with Prosciutto Recipe
Step 1: Prepare the Eggplant Slices
Start by slicing your eggplant into ¼ inch rounds—this thickness ensures they cook evenly and develop the perfect crispy exterior with a tender inside.
Step 2: Set Up Your Dredging Stations
Whisk the egg in a shallow bowl until fully combined. In a separate bowl, mix the Italian seasoning, kosher salt, black pepper, breadcrumbs, and grated parmesan cheese. This savory mixture will be the crispy coating that transforms the eggplant slices.
Step 3: Bread the Eggplant
Dip each eggplant slice first into the whisked egg, then coat thoroughly with the breadcrumb mixture. Make sure each slice is evenly coated for that golden crunch every time.
Step 4: Fry the Eggplant
Pour olive oil into a large skillet, aiming for about a half-inch depth, and heat over medium-high. Fry the eggplant slices in batches to avoid overcrowding, cooking them for around 3 to 5 minutes per side until they achieve a beautiful golden-brown color. Remove and drain on a wire rack to keep them crisp.
Step 5: Assemble the Crisp Eggplant Caprese Salad
Now comes the fun part. Layer each slice of crispy eggplant with a slice of fresh mozzarella, a slice of juicy heirloom tomato, a delicate piece of prosciutto, and a large basil leaf. Repeat this assembly until all your ingredients are used, creating a visually stunning and flavor-packed salad.
Step 6: Final Touches
Drizzle your completed Crispy Eggplant Caprese Salad with Prosciutto Recipe generously with balsamic reduction to bring a tangy-sweet contrast that perfectly complements the savory layers.
How to Serve Crispy Eggplant Caprese Salad with Prosciutto Recipe
Garnishes
Fresh basil leaves not only add flavor but also create a vibrant green pop that makes this salad even more inviting. For an added touch of elegance, sprinkle with extra parmesan or cracked black pepper right before serving.
Side Dishes
This salad pairs beautifully with a crisp white wine and a warm crusty bread to soak up any balsamic reduction left on the plate. Or keep it light with a simple lemon garlic roasted vegetable medley alongside.
Creative Ways to Present
Try stacking the layers vertically on skewers for an appetizer twist, or arrange the salad on a rustic wooden board with scattered pine nuts and fresh herbs for a photo-worthy presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad components separately if possible, especially the eggplant and tomatoes, to maintain their crispness and freshness. Keep them refrigerated in airtight containers for up to 2 days.
Freezing
Due to the fresh ingredients and texture, this Crispy Eggplant Caprese Salad with Prosciutto Recipe is not ideal for freezing, as the tomatoes and mozzarella can become watery and lose their texture.
Reheating
For best results, reheat the breaded eggplant slices gently in a skillet over medium heat to regain some crispiness before assembling the salad again. Avoid microwaving as it tends to make the eggplant soggy.
FAQs
Can I use regular dried herbs instead of Italian seasoning?
Absolutely! A blend of dried basil, oregano, thyme, and rosemary works just as well if you don’t have a premade Italian seasoning mix. It’s all about layering flavors that complement the eggplant.
Is there a way to make this recipe gluten-free?
Yes! Swap the breadcrumbs for gluten-free panko or crushed gluten-free crackers. Just be sure to check that your parmesan and other ingredients don’t contain any hidden gluten.
Can I bake the eggplant instead of frying it?
Definitely. Slice and bread the eggplant as directed, then bake on a wire rack at 425°F (220°C) for about 20 minutes, flipping halfway through, until crispy and golden brown. It’s a lighter option but still delicious.
What type of balsamic reduction should I use?
You can find ready-made balsamic reductions in most grocery stores, or make your own by simmering balsamic vinegar with a bit of sugar until thickened. Either way, it adds the perfect finishing touch.
Can I substitute prosciutto with another protein?
Yes! Thin slices of smoked turkey, ham, or even crispy pancetta can work if you want a different savory note or prefer a milder flavor than prosciutto.
Final Thoughts
Trust me when I say that the Crispy Eggplant Caprese Salad with Prosciutto Recipe will become a star in your recipe collection. Its combination of crunchy, creamy, fresh, and savory elements is unbelievably satisfying and absolutely delicious. Give it a try soon — your taste buds will thank you!
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Crispy Eggplant Caprese Salad with Prosciutto Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Italian
Description
This Crispy Eggplant Caprese Salad with Prosciutto is a delightful twist on a classic Italian favorite. Crispy breaded eggplant slices are pan-fried to golden perfection, then layered with fresh mozzarella, heirloom tomatoes, thinly sliced prosciutto, and fragrant basil leaves. Finished with a drizzle of tangy balsamic reduction, this salad offers a delicious balance of textures and flavors that’s perfect for a light lunch or appetizer.
Ingredients
Eggplant Preparation
- 1 medium-size eggplant (approximately 1 pound)
- 1 egg
- 3 tablespoons Italian seasoning (homemade or store-bought)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¾ cup breadcrumbs
- ¼ cup parmesan cheese (grated)
- ½ cup olive oil (for frying, may need extra)
Salad Assembly
- 8 slices fresh mozzarella cheese
- 2 large heirloom tomatoes (sliced)
- 8 slices prosciutto
- 8 large basil leaves
- 2 tablespoons balsamic reduction
Instructions
- Slice the eggplant: Cut the eggplant into ¼ inch slices to ensure even cooking and a crispy finish.
- Prepare the egg wash: Crack the egg into a shallow bowl and whisk it thoroughly to create an egg wash for breading.
- Make the breadcrumb mixture: In another shallow bowl, combine the Italian seasoning, kosher salt, black pepper, breadcrumbs, and grated parmesan cheese. Mix well to evenly distribute the flavors.
- Bread the eggplant slices: Dip each eggplant slice first into the egg wash, ensuring it’s fully coated, then dredge it in the breadcrumb mixture. Make sure each slice is evenly coated on both sides. Repeat until all slices are breaded.
- Heat the oil: Pour the olive oil into a large skillet, heating it over medium-high heat. The oil should be about half an inch deep to properly fry the eggplant slices. Adjust the amount as needed.
- Fry the eggplant: When the oil is hot but not smoking, carefully place the breaded eggplant slices into the skillet. Fry for 3-5 minutes on each side, until the slices are golden brown and crispy. Do not overcrowd the pan to maintain oil temperature and crispiness.
- Drain and cool: Remove the fried eggplant slices in batches and place them on a wire rack to cool slightly and retain crispiness. Use paper towels to absorb any excess oil if needed.
- Assemble the salad: On each crispy eggplant slice, layer one slice of fresh mozzarella, a slice of heirloom tomato, a thin piece of prosciutto, and a large basil leaf. Repeat the layering process with all eggplant slices to build the salad.
- Finish and serve: Drizzle the completed salad with balsamic reduction to add a sweet, tangy contrast. Serve immediately for the best texture and flavor experience.
Notes
- For a vegetarian version, omit the prosciutto and consider adding roasted red peppers or olives instead.
- Use fresh, high-quality mozzarella and heirloom tomatoes for the best flavor.
- Make sure the oil is hot enough before frying to avoid greasy eggplant slices.
- Serve immediately after assembly to maintain the crisp texture of the eggplant.
- You can prepare the breaded eggplant slices ahead of time and fry them just before assembling the salad.
