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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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 342 kcal
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
Instructions
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Preheat oven to 375 Degrees Fahrenheit
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Slice the Eggplant into 1/4" inch slices
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Season each slice with salt and pepper
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Line a cookie sheet with aluminum foil. Spray with nonstick spray
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Place the whisked egg into a bowl. Place the breadcrumbs into a shallow bowl
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Dip each slice of eggplant into the egg. Shake off excess and dip into the breadcrumbs until it's coated on both sides
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Place the breaded slices on the cookie sheet
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Spray nonstick spray on top of each eggplant slice
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Bake for 25 minutes
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Remove from oven and turn
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Bake for 5 more minutes or until crispy on both sides
Assembly
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Place slices of crispy eggplant, tomato and mozzarella cheese into a nice pattern
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Add salt and pepper
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Drizzle with balsamic glaze
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Serve and enjoy!
Nutrition Facts
Crispy Eggplant Caprese Salad
Amount Per Serving
Calories 342
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 126mg42%
Sodium 588mg26%
Potassium 462mg13%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 7g8%
Protein 20g40%
Vitamin A 785IU16%
Vitamin C 6.8mg8%
Calcium 361mg36%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.