Description
This Crispy Eggplant Caprese Salad with Prosciutto combines crispy fried eggplant slices with fresh mozzarella, heirloom tomatoes, savory prosciutto, and aromatic basil leaves, all drizzled with a tangy balsamic reduction. Perfect as a delicious appetizer or light meal, this salad balances textures and flavors beautifully within 30 minutes.
Ingredients
Scale
Eggplant & Coating
- 1 medium-size eggplant (approximately 1 pound)
- 1 egg
- 3 tablespoons Italian seasoning (homemade or store-bought)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¾ cup breadcrumbs
- ¼ cup parmesan cheese (grated)
- ½ cup olive oil (plus extra as needed for frying)
Salad Components
- 8 slices fresh mozzarella cheese
- 2 large heirloom tomatoes (sliced)
- 8 slices prosciutto
- 8 large basil leaves
- 2 tablespoons balsamic reduction
Instructions
- Slice eggplant: Cut the medium-size eggplant into ¼ inch thick slices, ensuring even thickness for uniform cooking.
- Prepare egg wash: Crack the egg into a shallow bowl and whisk it thoroughly to create an egg wash for coating.
- Make breadcrumb mixture: In another shallow bowl, combine Italian seasoning, kosher salt, black pepper, breadcrumbs, and grated parmesan cheese, mixing until well blended.
- Coat eggplant slices: Dip each eggplant slice first into the whisked egg, then dredge it in the breadcrumb mixture, making sure each slice is evenly coated. Repeat for all slices.
- Heat oil for frying: Pour ½ cup olive oil (or more to achieve about a ½-inch depth) into a large skillet and heat over medium-high heat until hot but not smoking.
- Fry eggplant: Carefully place coated eggplant slices into the hot oil, cooking for 3-5 minutes per side until each slice is golden brown and crispy.
- Drain and cool: Remove fried eggplant slices in batches and place them on a wire rack to cool slightly and drain excess oil.
- Assemble salad: Layer one slice of fresh mozzarella, one slice of heirloom tomato, one thin slice of prosciutto, and one large basil leaf between each piece of crispy eggplant, repeating the process to build the entire salad.
- Finish and serve: Drizzle the assembled salad generously with balsamic reduction and serve immediately to enjoy the contrasting textures and fresh flavors.
Notes
- If preferred, use gluten-free breadcrumbs to make this recipe gluten-free.
- Ensure the oil is hot enough before frying for optimal crispiness and to avoid greasiness.
- Use a wire rack for cooling to keep the eggplant crispy and prevent sogginess.
- Balsamic reduction can be store-bought or homemade by simmering balsamic vinegar until syrupy.
- This salad is best served fresh to maintain the crisp texture of the fried eggplant slices.
