Eggplant Caprese Salad With Fried Garlic Balsamic Recipes
CAPRESE SALAD WITH FRIED EGGPLANT
Provided by Debi
Number Of Ingredients 8
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 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.
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