This Eggplant Caprese Salad has all the flavors of a traditional caprese salad with the tasty additions of fried eggplant and peppery arugula.
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.
Go light on the balsamic glaze when serving. It's best to allow your guests to add additional if desired.