If you’re looking for a fresh and indulgent twist on a classic Italian salad, this Crispy Eggplant Caprese Salad with Prosciutto Recipe is an absolute showstopper. Imagine golden, crunchy eggplant slices layered with juicy heirloom tomatoes, creamy mozzarella, savory prosciutto, and fragrant basil, all drizzled with a luscious balsamic reduction. It’s a delightful harmony of textures and flavors that feels like a special treat but comes together in just 30 minutes. Whether you’re serving it as an appetizer or a light meal, this recipe will be one you’ll want to share with everyone you know.
Ingredients You’ll Need
This recipe is a beautiful example of how simple, high-quality ingredients can create something truly spectacular. Each component plays a vital role— from the crispy eggplant providing a satisfying crunch, to the fresh tomato and mozzarella that add juiciness and creaminess, finishing with prosciutto’s salty richness.
- 1 medium-size eggplant: Choose a firm, fresh eggplant for the best texture when frying.
- 1 egg: Used for dipping the eggplant, this helps the breadcrumb coating stick.
- 3 tablespoons Italian seasoning: Adds a savory herbaceous note that elevates the eggplant’s flavor.
- 1 teaspoon kosher salt: Enhances all the other flavors, especially in the breadcrumb crust.
- 1 teaspoon black pepper: Freshly ground for a gentle peppery kick.
- ¾ cup breadcrumbs: Provides that golden, crunchy coating you’ll love on the eggplant slices.
- ¼ cup parmesan cheese (grated): Mixed into the breadcrumbs for an irresistible salty, umami punch.
- ½ cup olive oil: For frying the eggplant to crisp perfection.
- 8 slices fresh mozzarella cheese: Creamy and mild, perfectly balanced with the other ingredients.
- 2 large heirloom tomatoes (sliced): Their vibrant color and juicy sweetness make the salad visually and flavorfully stunning.
- 8 slices prosciutto: Adds a delicate saltiness and silky texture.
- 8 large basil leaves: Fresh and aromatic, a classic Caprese component.
- 2 tablespoons balsamic reduction: The sweet-tangy finish that ties everything together beautifully.
How to Make Crispy Eggplant Caprese Salad with Prosciutto Recipe
Step 1: Prepare the Eggplant Slices
Start by slicing your medium eggplant into ¼ inch slices. This thickness is just right to achieve a crispy outside while keeping the inside tender and flavorful after frying.
Step 2: Set Up Your Breading Station
Whisk the egg in a shallow bowl to create your egg wash. In a separate shallow bowl, mix Italian seasoning, kosher salt, black pepper, breadcrumbs, and grated parmesan cheese. This mixture will coat your eggplant and give that delicious herby, cheesy crunch.
Step 3: Bread the Eggplant
Dip each slice of eggplant first in the egg wash, then thoroughly coat it with the breadcrumb mixture. Make sure every bit is nicely covered to lock in moisture and flavor as it fries.
Step 4: Fry the Eggplant
Heat the olive oil in a large skillet over medium-high heat. You’ll want about half an inch of oil for frying—this might require adding a bit more oil as you cook. Once hot, add eggplant slices carefully and cook for 3 to 5 minutes per side, until each is beautifully golden brown and crisp. Depending on your skillet size, you’ll likely cook these in 4 to 5 batches.
Step 5: Cool the Eggplant
Transfer the fried eggplant slices to a wire rack to cool and drain off excess oil. This step ensures they remain crisp and don’t get soggy as you build your salad.
Step 6: Assemble the Salad
The fun part is layering your ingredients! Start with a slice of crispy eggplant, then stack a slice of mozzarella, a slice of heirloom tomato, a thin piece of prosciutto, and a fresh basil leaf. Repeat for each serving until all your ingredients are used and your salad looks like a colorful tower of deliciousness.
Step 7: Finish with Balsamic Reduction
Drizzle the balsamic reduction generously over the assembled salad. This sweet and tangy syrup adds a beautiful finish that brings all the flavors together in a perfect bite.
How to Serve Crispy Eggplant Caprese Salad with Prosciutto Recipe
Garnishes
To elevate your presentation and flavor, sprinkle some freshly cracked black pepper or a light dusting of parmesan cheese on top just before serving. A few extra basil leaves scattered around add a pop of green and fresh aroma that’s impossible to resist.
Side Dishes
This Crispy Eggplant Caprese Salad with Prosciutto Recipe pairs wonderfully with crusty bread or garlic-infused focaccia to soak up the balsamic reduction. For something heartier, a simple arugula salad dressed with lemon vinaigrette is a fresh and peppery complement.
Creative Ways to Present
Try stacking the salad ingredients on small wooden skewers for an elegant appetizer presentation. Alternatively, lay everything flat for a family-style platter that lets guests build their own stacks. Either way, this dish is a conversation starter and a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
To keep your Crispy Eggplant Caprese Salad with Prosciutto Recipe tasting fresh, store the components separately if possible—keep eggplant in an airtight container in the fridge for up to 2 days, and assemble just before serving. This way, the eggplant stays crispy and the other ingredients remain vibrant.
Freezing
Fried eggplant can be frozen but may lose some crispness upon reheating, so it’s best to freeze only if necessary. Wrap tightly in plastic wrap and then place in a freezer bag. It should keep well for up to 1 month. Mozzarella, tomatoes, and fresh basil do not freeze well, so avoid freezing the whole assembled salad.
Reheating
For best results, reheat eggplant slices in a hot oven (around 375°F) on a wire rack to help restore crispiness rather than the microwave, which can make them soggy. Once warmed, assemble your salad fresh to maintain that incredible texture contrast.
FAQs
Can I use a different cheese instead of mozzarella?
Absolutely! Fresh mozzarella is classic for Caprese, but burrata or a mild goat cheese can offer a creamier or tangier spin, respectively. Just choose something soft and fresh to complement the other ingredients.
Is it possible to bake the eggplant instead of frying?
Yes, baking is a lighter alternative. Coat the eggplant slices as directed, then place them on a baking sheet lined with parchment paper and bake at 400°F for about 20 minutes, flipping halfway through. They won’t be quite as crispy but still delicious with a bit less oil.
What type of balsamic reduction is best to use?
You can purchase premade balsamic reduction or simply simmer balsamic vinegar until it reduces to a thick, syrupy glaze. Homemade is easy and allows control over sweetness—add a touch of honey or brown sugar during the reduction process if desired.
How long does this salad stay fresh if assembled ahead of time?
Because of the fresh ingredients, it’s best assembled no more than an hour before serving. The breaded eggplant can get soggy if left stacked for too long, and the tomatoes release moisture that affects the texture.
Can I make this recipe vegan?
To make it vegan, swap the mozzarella for plant-based cheese, use a flax egg or aquafaba instead of a real egg for breading, and omit prosciutto or replace it with thin slices of marinated mushrooms or smoked tofu for that savory touch.
Final Thoughts
This Crispy Eggplant Caprese Salad with Prosciutto Recipe is one of those dishes that feels wonderfully indulgent while still celebrating fresh, vibrant ingredients. It’s perfect for impressing guests or treating yourself to something special without spending hours in the kitchen. I promise once you try it, it’ll become one of your favorite go-to dishes for any occasion. Go ahead and give it a try — your taste buds will thank you!
Print
Crispy Eggplant Caprese Salad with Prosciutto Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Italian
Description
This Crispy Eggplant Caprese Salad with Prosciutto combines the rich flavors of golden-fried eggplant slices with fresh mozzarella, heirloom tomatoes, fragrant basil leaves, and savory prosciutto. Finished with a drizzle of sweet balsamic reduction, it’s a sophisticated and vibrant dish perfect for a light lunch or elegant appetizer.
Ingredients
Eggplant and Coating
- 1 medium-size eggplant (approximately 1 pound)
- 1 egg
- 3 tablespoons Italian seasoning (homemade)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¾ cup breadcrumbs
- ¼ cup parmesan cheese (grated)
- ½ cup olive oil (plus more if 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: Cut the eggplant into ¼ inch thick slices to prepare for breading and frying.
- Prepare the Egg Wash: Crack the egg into a shallow bowl and whisk until smooth.
- Make the Breadcrumb Mixture: In another shallow bowl, combine the Italian seasoning, kosher salt, black pepper, breadcrumbs, and grated parmesan cheese thoroughly.
- Bread the Eggplant: Dip each eggplant slice into the egg wash, then coat evenly with the breadcrumb mixture. Repeat this for every slice to ensure full coverage.
- Heat the Oil: Pour ½ cup of olive oil into a large skillet and place over medium-high heat. Ensure oil depth is about ½ inch, adding more if necessary, for proper frying.
- Fry the Eggplant: When the oil is hot, carefully add the coated eggplant slices in batches (4-5 slices per batch, depending on skillet size). Fry each slice for 3-5 minutes per side until they turn golden brown and crisp.
- Drain and Cool: Using tongs, remove eggplant slices from oil and place them on a wire rack to cool and drain excess oil, avoiding sogginess.
- Assemble the Salad: To build the caprese salad, stack the ingredients by placing one slice of mozzarella cheese, a tomato slice, a piece of prosciutto, and a fresh basil leaf between two slices of crispy eggplant. Repeat this process for all slices to complete the salad.
- Finish and Serve: Drizzle the assembled salad with balsamic reduction for a sweet and tangy finishing touch. Serve immediately while the eggplant is still crisp.
Notes
- Ensure the olive oil is hot enough before adding eggplant to get a crispy texture and avoid sogginess.
- You may need to fry the eggplant in batches depending on the size of your skillet to prevent overcrowding.
- Using a wire rack to cool the fried eggplant helps maintain crispiness by allowing excess oil to drain.
- Balsamic reduction adds a nice balance of sweetness and tang, enhancing the flavors of the salad.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
