Eggplant Caprese Recipe
Fried eggplant, mozzarella, tomato, basil layers with a balsamic glaze.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Breading the Eggplant
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip in eggs, and coat with breadcrumbs.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Caprese
In a serving dish, layer fried eggplant, slices of mozzarella, tomato slices, and fresh basil leaves. Repeat until all ingredients are used.
- 5
Add Balsamic Glaze
Drizzle balsamic glaze over the layers and season with additional salt and pepper to taste.
- 6
Serve
Serve immediately and enjoy your Eggplant Caprese!
