Crispy Eggplant Caprese Stack
Panko-crusted eggplant pan-fried until golden and stacked with tomato, mozzarella, basil, and citrus arugula. A show-stopping caprese salad with crispy, hearty eggplant.
Ingredients
- 1 large eggplant, peeled and sliced ½ inch thick
- 1 tablespoon kosher salt, divided
- 2 cups Italian panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup high smoke point oil for frying
- Fresh ground black pepper
- 1 large tomato, sliced ½ inch thick
- 8 oz mozzarella, sliced ½ inch thick
- Handful fresh basil leaves
- 3 handfuls arugula
- Juice of ½ lemon
- 2 tablespoons olive oil
- Freshly shaved parmesan cheese, olive oil, and balsamic glaze, for garnish
Steps
- Salt eggplant slices on both sides and rest 30 minutes on paper towels. Rinse, pat dry, and set up breading stations of flour, egg, and panko.
- Coat each slice in flour, egg, then panko, pressing to adhere.
- Shallow-fry eggplant in oil over medium heat, 3–4 minutes per side until golden. Drain on paper towels and season lightly.
- Toss arugula with olive oil, lemon juice, salt, and pepper.
- On a plate, layer arugula, eggplant, tomato, mozzarella, and basil; repeat and finish with arugula, parmesan, olive oil, and balsamic glaze.
- Slice down the middle or divide halves to serve.