Description
This Crispy Eggplant Caprese Salad with Prosciutto is a delightful twist on the classic Italian caprese. Featuring crispy pan-fried eggplant slices layered with fresh mozzarella, heirloom tomatoes, savory prosciutto, and aromatic basil, all drizzled with a sweet balsamic reduction. Perfect for a light, flavorful appetizer or a unique side dish ready 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
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 Eggplant: Slice the eggplant into ¼ inch thick slices, ensuring uniform thickness for even cooking.
- Prepare Egg Wash: In a shallow bowl, whisk the egg until smooth and set aside.
- Mix Coating: In a separate shallow bowl, combine Italian seasoning, kosher salt, black pepper, breadcrumbs, and grated parmesan cheese.
- Coat Eggplant: Dip each eggplant slice first into the egg wash, then thoroughly coat with the breadcrumb mixture. Repeat until all slices are coated.
- Heat Oil: Pour olive oil into a large skillet, filling about half an inch deep, and heat over medium-high heat until hot.
- Fry Eggplant: Carefully add eggplant slices to the hot oil in batches (4-5 batches depending on skillet size). Fry each side for 3-5 minutes until golden and crispy.
- Drain Eggplant: Remove fried eggplant slices and transfer them to a wire rack to cool and drain excess oil.
- Assemble Salad: Build the salad by layering a slice of mozzarella, a slice of heirloom tomato, a thin slice of prosciutto, and a fresh basil leaf between each crispy eggplant slice. Repeat for all slices.
- Finish and Serve: Drizzle the assembled salad with balsamic reduction and serve immediately for best flavor and texture.
Notes
- If you prefer a lighter version, use less oil or consider baking the eggplant slices, although they won’t be as crispy.
- Make sure oil is hot before adding eggplant to achieve a crispy exterior and prevent sogginess.
- You can prepare the balsamic reduction ahead of time or purchase a high-quality store-bought one.
- Use fresh, ripe heirloom tomatoes for the best flavor contrast with the eggplant and prosciutto.
- Leftovers can be stored in the refrigerator but are best enjoyed the same day to maintain crispiness.
