Crispy Eggplant Caprese Stack

Golden panko-fried eggplant layered with tomato, mozzarella, basil, and lemony arugula. Caprese flavors with a crisp, substantial eggplant base.

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

1. Season both sides of the eggplant with salt and let sit 30 minutes on paper towels. Rinse, blot dry, and set out flour, egg, and panko for breading.
2. Dredge each slice in flour, then egg, then panko, pressing so the crumbs stick.
3. Shallow-fry over medium heat 3–4 minutes per side until golden. Drain on paper towels and season lightly.
4. Dress the arugula with olive oil, lemon juice, salt, and pepper.
5. Build stacks on a plate: arugula, eggplant, tomato, mozzarella, and basil; repeat, then finish with more arugula, parmesan, olive oil, and balsamic glaze.
6. Cut through the center or share halves to serve.

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