Once you make this Fried Eggplant Caprese Salad once, you'll want to make it all the time. A light summer meal or a delicious appetizer.

I'm choosing to serve this tomato caprese salad over arugula. I think the peppery arugula is the perfect backdrop to the crispy eggplant, creamy mozzarella, sweet tomato and tangy balsamic glaze.

This salad is truly perfectly balanced both in flavor and texture.

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An overhead view of prepared salad on a long white platter. The platter is sitting on a wooden background. There is a white plate to the top left area and a fork to the right of the plate.

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This is exactly the kind of dish I like to serve up with a glass of wine for a girls night or as a party appetizer but I've also been known to enjoy it as a light dinner during the summer.

Ingredients

Here's the thing, whenever a recipe calls for few ingredients, the key is to use high quality ingredients so the flavors shine. So, don't skimp on the fresh mozzarella or fresh basil. They do make a difference.

Tomato - I like cherry tomatoes but feel free to use a big juicy tomato and slice it
Cheese - Fresh mozzarella
Greens - Arugula really adds that peppery flavor but if you don't love arugula like I do, you can use some baby spinach or a spring salad mix but be sure to hit it with a little black pepper. Fresh Basil.
Eggplant - fried eggplant, homemade or store bought
Balsamic - we are using the glaze here, not the dressing and not the regular vinegar. Balsamic glaze is thick. If you can't find it in the store, just reduce a good balsamic vinegar by simmering in a pan.

Preparation

A traditional caprese salad doesn't require any cooking at all. This eggplant caprese however, does require some cooking.

I highly recommend making the eggplant from scratch but there are some decent frozen eggplant cutlets out there you can use in a pinch.

Preparing the Eggplant

Start by coating the eggplant in crumbs. This is done the same way I do it when making eggplant parm or chicken parmigiana.

Start by dredging the eggplant slices in flour, then a dip in egg and finally coating in breadcrumbs.

Eggplant slices frying in a pan with oil

When frying the eggplant, don't overcrowd. Overcrowding can lead to soggy coating.

Close up of fried eggplant slices on a paper towel.

After the eggplant is fried, place on a paper towel to remove excess oil.

If using frozen eggplant, re-heat according to package instructions.

Assemble the caprese salad by placing down the greens and then layering the eggplant and mozzarella slices. If using big tomato slices, layer them but when using cherry tomatoes, I like to just scatter them across it all.

Salt and Pepper everything and then drizzle with the balsamic glaze and scatter fresh basil around.

Close up of prepared salad on a white platter.

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Close up view of eggplant caprese salad put together and on a white platter.

Fried Eggplant Caprese Salad

foodyschmoody

This Eggplant Caprese Salad has all the flavors of a traditional caprese salad with the tasty additions of fried eggplant and peppery arugula.

5 from 1 vote

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, lunch, Salad

Cuisine Italian

Servings

Calories 261 kcal

Ingredients

1 large eggplant
½ cup flour all purpose
1 cup seasoned Italian bread crumbs
2 large eggs
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
vegetable, canola or similar oil
12 cherry tomatoes halved
3 or 4 fresh basil leaves torn
8 ounces fresh mozzarella cut into slices
2 cups baby arugula
balsamic glaze

Instructions

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 , just 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.

Notes

NOTE: Nutritional facts do not include the oil. Because the amount used to coat the pan will differ from person to person, it would be more accurate for you to calculate the oil nutrition yourself.

TIP: Go light on the balsamic glaze when serving. It's best to allow your guests to add additional if desired.

Nutrition

Calories: 261kcalCarbohydrates: 25gProtein: 15gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 92mgSodium: 923mgPotassium: 384mgFiber: 4gSugar: 5gVitamin A: 752IUVitamin C: 11mgCalcium: 261mgIron: 2mg

Keyword appetizer, caprese, eggplant, salad

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Fried Eggplant Caprese Salad

Ingredients