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
Scale
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.
