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
Scale
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.
