Description
This Crispy Eggplant Caprese Salad with Prosciutto is a delightful twist on the classic Italian Caprese, featuring tender slices of eggplant fried to golden perfection, layered with fresh mozzarella, heirloom tomatoes, savory prosciutto, and aromatic basil leaves, all finished with a luscious balsamic reduction drizzle. Perfect as a light lunch or appetizer, this salad combines crispy textures and rich flavors in just 30 minutes.
Ingredients
Scale
Eggplant and Coating
- 1 medium-size eggplant (approximately 1 pound)
- 1 egg
- 3 tablespoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¾ cup breadcrumbs
- ¼ cup parmesan cheese, grated
- ½ cup olive oil (plus extra as needed for frying)
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: Slice the eggplant into ¼ inch thick slices to ensure even frying and a tender texture.
- Prepare egg wash: Crack the egg into a shallow bowl and whisk it until the yolk and white are fully combined.
- Mix breadcrumb coating: In a separate shallow bowl, combine the Italian seasoning, kosher salt, black pepper, breadcrumbs, and grated parmesan cheese for a flavorful crust.
- Coat the eggplant slices: Dip each eggplant slice into the whisked egg, then dredge it thoroughly in the breadcrumb mixture, repeating for all slices to ensure even coating.
- Heat the oil: Pour olive oil into a large skillet to create about a ½ inch depth and heat over medium-high until hot but not smoking, adjusting the amount of oil as needed depending on skillet size.
- Fry the eggplant: Carefully add the coated eggplant slices to the hot oil and cook for 3-5 minutes per side until each side is golden brown and crispy, working in batches if necessary to avoid overcrowding.
- Drain and cool: Remove the fried eggplant from the skillet using a slotted spatula and place them on a wire rack to cool slightly and drain excess oil, ensuring crispiness is maintained.
- Assemble the Caprese salad: Start layering the salad by placing one slice of fried eggplant, followed by a slice of fresh mozzarella, then a slice of heirloom tomato, a thin slice of prosciutto, and finish with a basil leaf; repeat this layering until all ingredients are used.
- Finish and serve: Drizzle the assembled salad generously with balsamic reduction for a sweet and tangy kick, then serve immediately to enjoy the fresh flavors and crispy textures.
Notes
- For a crispier eggplant, use a wire rack to drain excess oil instead of paper towels to prevent steaming.
- You can substitute Italian seasoning with a mix of dried basil, oregano, and thyme if preferred.
- The balsamic reduction can be homemade by simmering balsamic vinegar until thickened or store-bought for convenience.
- Adjust the amount of olive oil as necessary based on skillet size to maintain ½ inch depth for frying.
- This salad is best served fresh to maintain the crisp texture of the eggplant and freshness of the ingredients.
