Crispy Eggplant Caprese Stack

Name: Crispy Eggplant Caprese Stack
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 1 serving
Ingredients: 1 large eggplant; 1 tablespoon kosher salt; 2 cup Italian panko breadcrumbs; 1/2 cup all purpose flour; 2 eggs; 1 cup high smoke point oil for frying; fresh ground black pepper; 1 large tomato; 8 ounce mozzarella; Handful of fresh basil leaves; 3 handfuls arugula; Juice of 1/2 lemon; 2 tablespoons olive oil; Pinch Kosher salt & fresh ground black pepper; Freshly shaved parmesan cheese; olive oil; balsamic glaze

User Reviews

4.6

63 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Calories
472 kcal
Course
Salad
Cuisine
Italian

Crispy Eggplant Caprese Stack

Quade Oliver

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This eggplant caprese stack is visually and tastefully awesome! With crispy panko encrusted eggplant, stacked high with mozzarella, tomato, and a citrusy arugula salad. The perfect appetizer to kick your meal off!

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Ingredients

Crispy Eggplant Ingredients

1 large eggplant (peeled, sliced into 1/2 inch slices)
1 tablespoon kosher salt (divided)
2 cup Italian panko breadcrumbs
1/2 cup all purpose flour
2 eggs (beaten)
1 cup high smoke point oil for frying
fresh ground black pepper

Caprese Ingredients

1 large tomato (sliced into 1/2 inch slices)
8 ounce mozzarella (sliced into 1/2 inch slices)
Handful of fresh basil leaves (whole)
3 handfuls arugula
Juice of 1/2 lemon
2 tablespoons olive oil
Pinch Kosher salt & fresh ground black pepper

Garnish:

Freshly shaved parmesan cheese
olive oil
balsamic glaze

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Instructions

Eggplant

Line a baking sheet with paper towel and place sliced eggplant side by side. Sprinkle 1/2 the kosher salt on one side, then flip the eggplant slices and salt the other side. Let the eggplant rest at room temperature for 30 minutes to draw moisture out [see note]. After 30 minutes are over, rinse eggplant slices in a colander, and pat dry [see note].
In separate bowls, place the panko breadcrumbs, beaten egg, and all purpose flour. Grab one of the eggplant slices and coat in the flour, lightly shake to remove excess. Next, dip each slice in the egg wash. Finally, place in the panko breadcrumbs and coat each side, pressing the breadcrumbs to adhere. Set aside and repeat with remaining slices.
In a cast iron skillet, over medium heat [see note] once the oil is shimmering add 2-3 slices of eggplant careful to not overcrowd the pan. Cook for 3-4 minutes on each side until they are golden brown. Carefully remove from the oil and set on a paper towel lined plate to drain excess oil. Add small pinch of kosher salt and black pepper. Repeat and cook remaining eggplant slices.

Caprese Stack

In a medium bowl, add the arugula, olive oil, lemon juice, kosher salt, and black pepper, toss to combine.
On a plate, lay down some of the arugula salad, then place an eggplant slice, stack on top tomato slice, followed by mozarella slice, 2-3 fresh basil leaves, another eggplant slice, tomato, mozzarella, basil, and one last eggplant slice. Top with more arugula salad, then garnish with freshly shaved parmesan cheese, drizzle of olive oil, and balsamic glaze.
To serve, carefully slice down the middle, or divide top half and bottom half to serve guests. Enjoy!

Equipments used:

Notes

Salting the eggplant helps to: draw excess moisture out, remove bitterness, and season the eggplant from the inside out.
Ensure eggplant slices are fully dried, or breading will not adhere properly.
Shallow pan frying over medium heat allows you to develop a golden brown crust without burning the breadcrumbs and cook the food through.

Nutrition Information

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Calories 472kcal (24%) Carbohydrates 43g (14%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 127mg (42%) Sodium 2359mg (98%) Potassium 558mg (16%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1263IU (25%) Vitamin C 11mg (12%) Calcium 404mg (40%) Iron 3mg (17%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 472 kcal

% Daily Value*

Calories	472kcal	24%
Carbohydrates	43g	14%
Protein	23g	46%
Fat	24g	37%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.01g	1%
Cholesterol	127mg	42%
Sodium	2359mg	98%
Potassium	558mg	12%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	1263IU	25%
Vitamin C	11mg	12%
Calcium	404mg	40%
Iron	3mg	17%