Fried Eggplant Caprese 3 Ways Recipes
FRIED EGGPLANT CAPRESE - 3 WAYS
Fried Eggplant is one of the most versatile recipes. When paired with classic Caprese ingredients - fresh garden tomatoes, slices of fresh, soft mozzarella cheese, and bright green basil - the result is a complete meal!
Provided by Cara Kretz
Categories Main Course
Time 50m
Number Of Ingredients 16
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.
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- Slice tomatoes and mozzarella about 1/4-inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.
- Preheat a large skillet to medium heat and add 1 Tbsp. olive oil. Prepare eggplant slices by coating lightly in flour, then egg (shaking off excess), and then panko, all in separate dishes. Once skillet is hot, add eggplant slices and fry, in batches, about 3 minutes per side until golden brown. Remove to a paper-towel lined plate.
- Combine dressing ingredients in a small bowl and whisk until well-combined. Taste and adjust seasonings as needed.
- On serving plates, build stacks by alternating tomato, mozzarella, eggplant, and basil. Repeat until you have 2 equal-sized stacks. Drizzle with dressing.
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