Crispy Eggplant Caprese Salad

Crispy Eggplant Caprese salad - Crispy baked eggplant, mozzarella cheese, & fresh tomatoes served with balsamic glaze. Delicious as a salad or an appetizer

Course Appetizer, Salad

Cuisine Italian

Keyword caprese salad, chicken salad recipes, eggplant salad, italian salad recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 342kcal

Author Tiffany Bendayan

Ingredients

1 Medium Eggplant sliced into 1/4" thick
2 eggs whisked
1 cup Bread Crumbs
8 oz Mozzarella Cheese sliced 1/4" inch thick
2 Roma Tomatoes sliced 1/4" thick
Salt + Pepper
Balsamic Glaze store bought
Basil optional, as a garnish
Non Stick Spray

US Customary - Metric

Instructions

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

Assembly

Place slices of crispy eggplant, tomato and mozzarella cheese into a nice pattern
Add salt and pepper
Drizzle with balsamic glaze
Serve and enjoy!

Nutrition