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crispy eggplant caprese salad - Crispy baked eggplant, mozzarella cheese and fresh tomatoes served with balsamic glaze. Delicious as a salad or an appetizer

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 342 kcal
Author Tiffany Bendayan


  • 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


  1. Preheat oven to 375 Degrees Fahrenheit
  2. Slice the Eggplant into 1/4" inch slices
  3. Season each slice with salt and pepper
  4. Line a cookie sheet with aluminum foil. Spray with nonstick spray
  5. Place the whisked egg into a bowl. Place the breadcrumbs into a shallow bowl
  6. Dip each slice of eggplant into the egg. Shake off excess and dip into the breadcrumbs until it's coated on both sides
  7. Place the breaded slices on the cookie sheet
  8. Spray nonstick spray on top of each eggplant slice
  9. Bake for 25 minutes
  10. Remove from oven and turn
  11. Bake for 5 more minutes or until crispy on both sides


  1. Place slices of crispy eggplant, tomato and mozzarella cheese into a nice pattern
  2. Add salt and pepper
  3. Drizzle with balsamic glaze
  4. 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.