Crispy Eggplant Caprese
Caprese” means ” of Capri” Caprese is an antipasto salad layered with slices of fresh juicy tomato, fresh mozzarella, fragrant basil, and dressed with extra virgin olive oil. Simplicity at its best! This delicious salad originated on the Island of Capri. A jewel of an island situated in the Gulf of Naples, known for it’s fresh seafood, sparkling blue green waters and spectacular landscapes. It’s rich volcanic soil produces an abundance of plump tomatoes, fragrant basil and rich organic olive oil.. so, It makes perfect sense they would create this classic dish.
To add another layer of flavor, I added eggplant a vegetable that grows abundantly in USA and Italy. It marries well with the soft creamy cheese and sweet tomato…This combo is sooo good..and so easy to prepare. Serve it as part of an antipasto or light lunch…. with a cool crisp glass of Procceco sparkling wine.. perfecto!
Please note: This dish achieves it’s beautiful flavors by using quality ingredients…don’t try to make this dish with mushy tomatoes, firm mozzarella and bitter eggplant …it just won’t work…I have had my fill of sub par Caprese salads at many restaurants!!
So when picking an eggplant, look for a long lean firm shape with a smooth skin and no brown spots. Plump soft eggplants tend to have more seeds. I use mozzarella fresca (fresh). It has a milder creamier flavor, and sold in most Italian delis and gourmet supermarkets. When choosing tomatoes, find ones that are juicy and flavorful. Local and seasonal tomatoes are best, Unfortunately, I am unable to find a locally grown tasty tomato in the coastal area of SC, so I use Campari tomatoes. I find them at Costco,, They are sweet and juicy and perfect for this dish.
Buon Appetito….Kathy Barbato…3Italian Sisters.
- 2 medium eggplant, peeled and sliced into rounds
- 1 16 oz ball of fresh mozzarella, sliced into rounds
- 1 large bunch of fresh basil
- 6 -8 small tomatoes or 4 large tomatoes, sliced
- 3 eggs, mix to blend
- 1 8 oz box Panko bread crumbs
- Vegetable oil for frying
- 4 tbsp. extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 tsp. of salt and black pepper.
- Peel skin from eggplant and slice into 1/4″ round slices
- Slice tomato and mozzarella into 1/4″ rounds and set aside
- Preheat large skillet with 3 tablespoons of vegetable oil and prepare eggplant by dipping into egg wash and then coating lightly with Panko bread crumbs.
- Once skillet is hot, add eggplant slices and fry, in batches, approximately 3 minutes per side or until golden brown. Drain slices on paper lined platter.
- In a separate bowl, prepare dressing; combine olive oil, vinegar, salt and pepper and whisk till combined. Taste and adjust seasonings as needed.
- On individual serving plates, build stacks by alternating eggplant, tomato, mozzarella and basil. Drizzle with vinaigrette dressing. serve with cool sparkling wine.
