Caprese With Fried Eggplant Tomato And Mozzarella Recipes

FRESH CAPRESE SALAD WITH CRISPY EGGPLANT

Steps:

• Preheat your oven to 425F.
• Wash and dry your eggplant. Begin to slice thinly, about 1/4 of an inch rounds. You should get about 8 nice rounds.
• Place the rounds on a paper towel covered board and lightly sprinkle with kosher salt on both sides. Place another layer of paper towels on top, followed by another heavy cutting board. Let sit for 10-15 minutes. We are slightly drying the eggplant before dredging.
• Once the oven is at temperature, add 1/3 cup of refined avocado oil to a cookie sheet and place in the hot oven. Allow to heat, about 5-8 minutes.

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.

EGGPLANT CAPRESE WITH TOMATO AND BASIL

Steps:

• Preheat oven to 425°F
• Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
• Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
• Set the tomatoes aside.
• In a small bowl combine the olive oil, vinegar, salt, and pepper.
• Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
• Bake the eggplant slices for about 10 minutes.
• Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
• Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
• Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
• Repeat to make three more stacks.
• When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
• Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.

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.