Caprese Salad With Fried Eggplant Recipes

FRIED EGGPLANT WITH ARUGULA CAPRESE SALAD

Steps:

• Prep the eggplant for frying. Peel, if desired, and chop into 1/4" thick pieces.
• Start to heat the oil in a large pan with higher sides over medium heat. You will need about 1/2-1" of oil in the pan.
• Coat the eggplant in cornstarch, then eggs, and then breadcrumbs. Set aside to fry.
• Fry the eggplant a few pieces at a time for 2-3 minutes on each side. The oil should bubble right away when the eggplant is added. If it does not, let it heat up for a few more minutes.
• While the eggplant is frying, combine the mozzarella, tomatoes, oil, vinegar and basil. Toss to coat. Season with salt and pepper as desired.
• Serve the eggplant with the tomato mixture over a bed of arugula. Enjoy!

EGGPLANT CAPRESE SALAD

Steps:

• Cut eggplant into slices and then half those so create half moon shapes. Set aside. Create a breading station using 3 shallow bowls. In the first one, combine flour, salt, pepper and garlic powder. In the second bowl lightly beat eggs. The last bowl is for the breadcrumbs.
• Dredge each eggplant slice in the flour mixture, then dip in the egg and finally coat in the breadcrumbs.
• Once all eggplant is breaded, pour enough oil in a fry pan to coat the bottom. Heat oil over medium/high heat. When the oil sizzles when a breadcrumb is dropped in, it's hot enough. Place eggplant slices in oil, without over crowding. Cook 2-3 minutes, flip over and cook another 2-3 minutes until golden brown. Remove from oil and place over paper towels to remove excess oil.
• Place arugula on a platter. Arrange eggplant slices, basil, tomatoes and mozzarella over the arugula. Drizzle balsamic glaze over the top and serve.

FRIED EGGPLANT CAPRESE - 3 WAYS

Steps:

• Peel the eggplant skin in stripes. This removes half of the skin and leaves some on for better flavor.
• Slice eggplant in 1/2 inch round, thick slices. Liberally salt both sides and place the slices in a colander standing up (not flat). This helps them to drain. Place a plate on top and weigh down with a heavy item ( i.e. a large can tomatoes or ceramic container). Place the colander on a plate to catch the liquid. Let drain for 60 minutes.
• Rinse the eggplant slices under cold water to remove the salt and pat/squeeze dry. The purpose of the salting is to remove bitterness and to helps the sponge-like texture from getting too greasy when frying.
• Set up breading station: Mix flour and salt and place on a plate, beat eggs with milk in a small bowl, and mix the breadcrumbs, cheeses, black and red pepper in another shallow bowl. Coat both sides of one eggplant slice in flour, then dip in the eggs, and finally in the breadcrumb mixture. Continue breading all the eggplant slices. Set aside while oil is heating.
• Heat both oils in a large skillet on the stovetop over medium heat. Cooking in batches, add breaded eggplant slices and fry on both sides until lightly golden and crispy. Drain cooked slices on paper towels.
• Serve the Fried Eggplant with sliced tomatoes, slices mozzarella and torn leaves of fresh basil. You can assemble as a salad, a sandwich or an antipasto platter. Garnish with drizzled balsamic glaze.

CAPRESE SALAD WITH FRIED EGGPLANT

Steps:

• After slicing the eggplant put it on a plate or paper towels and sprinkle with salt. Let it sit for 20 min. Rinse off and pat dry
• Dip the eggplant in the egg and then the breadcrumbs
• Heat a few tablespoons of oil in a large sauté pan. Just enough to coat the bottom and let it heat up until if you sprinkle water on it it will spit.
• Add your eggplant and fry 3-4 min on each side.
• Drizzle some balsamic vinegar onto a plate and layer the tomatoes, cheese, basil and eggplant
• Enjoy!

EGGPLANT AND TOMATO CAPRESE SALAD

Steps:

• Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
• Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
• On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.