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    Foody Schmoody Blog Recipes For Everyone » Salad

    Published: Jun 11, 2018 · Modified: Jun 6, 2024 by foodyschmoody ·

    Fried Eggplant Caprese Salad

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    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.

    Jump to Recipe Print Recipe
    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.

    Printable Recipe Card

    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 3 votes
    Print Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Appetizer, lunch, Salad
    Cuisine Italian
    Servings 6
    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
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

      5 from 3 votes

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    1. Shashi at SavorySpin says

      June 11, 2018 at 9:43 pm

      5 stars
      I so love your addition of fried eggplant to regular caprese salad - makes it so much more flavorful in my opinion!

      Reply
    2. Jenni LeBaron says

      June 11, 2018 at 10:33 pm

      5 stars
      These look absolutely scrumptious! I love eggplant and caprese. The perfect way to use some of the basil in my garden.

      Reply
    3. Tilly says

      June 11, 2018 at 11:05 pm

      5 stars
      You've just changed the Caprese salad game for me! The crispy eggplant is genius.

      Reply
      • foodyschmoody says

        June 12, 2018 at 7:06 am

        Thanks! It really does give it that somethin' it needs!

        Reply

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    A Word About Foody Schmoody

    Yes, that IS me and GORDON RAMSAY

    Thanks so much for visiting my "accidental" blog. I started off this blogging adventure as a way to keep a nice order to my recipes and share them with friends. Little did I know, there are other people out there interested in what I have to say too!

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