Description
Crispy Eggplant Caprese Salad with Prosciutto is a delightful twist on the classic Italian caprese. Tender, breaded eggplant slices are pan-fried to golden perfection and layered with fresh mozzarella, ripe heirloom tomatoes, savory prosciutto, and aromatic basil leaves. Finished with a drizzle of balsamic reduction, this salad offers a perfect balance of textures and bold flavors, making it a satisfying appetizer or light meal 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 (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: In a shallow bowl, whisk the egg thoroughly to create an egg wash for coating the eggplant slices.
- Make the Breading Mixture: In a separate shallow bowl, combine the Italian seasoning, kosher salt, black pepper, breadcrumbs, and grated parmesan cheese to form the breadcrumb mixture.
- Coat the Eggplant: Dip each eggplant slice first into the egg wash, then coat it evenly with the breadcrumb mixture. Repeat for all slices to ensure full coverage.
- Heat the Olive Oil: Pour olive oil into a large skillet to about ½ inch depth and heat over medium-high heat until hot and shimmering, ready for frying.
- Fry the Eggplant: Add the breaded eggplant slices in batches to the hot oil, frying each side for 3-5 minutes until they become lightly browned and crispy.
- Drain and Cool: Transfer the cooked eggplant slices to a wire rack to drain excess oil and cool slightly. Repeat frying process until all slices are cooked.
- Assemble the Salad: Layer each slice of crispy eggplant with one slice of fresh mozzarella, a slice of heirloom tomato, a thin piece of prosciutto, and a fresh basil leaf. Stack carefully to build the caprese salad.
- Finish and Serve: Drizzle the assembled salad with balsamic reduction and serve immediately to enjoy the fresh and crispy textures.
Notes
- Use a wire rack to drain the fried eggplant instead of paper towels to keep them crisp.
- If you want a lighter version, try baking the breaded eggplant slices instead of frying.
- Feel free to substitute balsamic reduction with aged balsamic vinegar for a sharper flavor.
- Ensure the oil is hot enough before frying to prevent the eggplant from absorbing too much oil.
- This salad is best served immediately to maintain the crispiness of the eggplant.
