Crispy Eggplant Caprese Salad
Crispy baked eggplant, mozzarella cheese and fresh tomatoes served with balsamic glaze. Delicious as a salad or an appetizer. This tasty Crispy Eggplant Caprese Salad is absolutely perfection. The softness of the mozzarella cheese contrasted with the crispy eggplant and paired off with a fresh tomato. The sweet balsamic glaze just brings it home and balances out all the flavors.
This recipe is perfect to serve during parties or get togethers since it’s so elegant and very simple to assemble. You can also have it as an entree salad on a weeknight. However you decide, you’ll be glad you did. My husband was all over it when I made it last night and would not even let me take the pictures for this post. I had to take them fast and quick before he started stealing all the tomatoes.
The inspiration for this Crispy Eggplant Caprese Salad came a few years ago when I had it at a local Italian restaurant that closed. They served a similar dish sporadically and I crossed my fingers every time I went there hoping they had it until finally I said to myself: This is pretty easy! I can make it myself.. And that’s how this delicious recipe was born.
Now that summer is here I am craving for fresher recipes instead of heavy meals and here in Miami is all about salads. And this Crispy Eggplant Caprese Salad gives it a meatier texture than the regular caprese. Now that you try this recipe you will never go back to just cheese and tomatoes.
I used store bought balsamic glaze for this dish since it’s easier and convenient. If you can’t find it in your regular supermarket, just grab a saucepan and simmer balsamic vinegar until it reduces and becomes thicker. You won’t believe how sweet it comes out. Try it with ice cream.
I hope you can make this delicious Crispy Eggplant Caprese Salad at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Crispy Eggplant Caprese Salad
- 1 Inch Medium Eggplant sliced into 1/4" thick
- 2 eggs whisked
- 1 cup of Bread Crumbs
- 8 oz of Mozzarella Cheese sliced 1/4" inch thick
- 2 Inch Roma Tomatoes sliced 1/4" thick
- Salt + Pepper
- Balsamic Glaze store bought
- Basil optional, as a garnish
- Non Stick Spray
Preheat oven to 375 Degrees Fahrenheit
Slice the Eggplant into 1/4" inch slices
Season each slice with salt and pepper
Line a cookie sheet with aluminum foil. Spray with nonstick spray
Place the whisked egg into a bowl. Place the breadcrumbs into a shallow bowl
Dip each slice of eggplant into the egg. Shake off excess and dip into the breadcrumbs until it's coated on both sides
Place the breaded slices on the cookie sheet
Spray nonstick spray on top of each eggplant slice
Bake for 25 minutes
Remove from oven and turn
Bake for 5 more minutes or until crispy on both sides
Place slices of crispy eggplant, tomato and mozzarella cheese into a nice pattern
Add salt and pepper
Drizzle with balsamic glaze
Serve and enjoy!