Name: Crispy Eggplant Caprese Stack
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
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; 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; Freshly shaved parmesan cheese; Olive oil; Balsamic glaze

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This crispy eggplant caprese stack is not only visually awesome, but tastefully awesome! The eggplant is breaded with panko breadcrumbs, pan fried to golden crispy perfection, and then stacked high with classic caprese salad ingredients.

Eggplant

Eggplants are one of my favorite vegetables to cook with. They are high fiber, low calorie, that is so versatile. Rich in nutrients, eggplant recipes are the perfect vegetable to still get a hearty meal with no meat necessary.

Prepping the eggplant

eggplant peeled, and sliced into ½ inch slices on a cutting board

Although eggplant skin is edible, it can be tough and bitter so I peeled mine using a vegetable peeler. Once peeled, we are going to use a chef’s knife and cut the eggplant into ½ inch slices.

Salting eggplant

sliced eggplants on a baking sheet lined with paper towels

Next we are going to salt our eggplant slices. It is said that by salting the eggplant, it will draw out the bitterness associated with eggplant. Eggplants are known to not be as bitter as they once were which is great but, I also salt for other reasons too. Much like zucchini’s, eggplants have a high water content, so by salting them we will draw out the extra moisture, ensuring our breading will get crispy. Another reason is we are seasoning it from the inside out. The salt penetrates through the eggplant, ensuring every bite you have later is perfectly seasoned.

clean sliced eggplant lined on a baking sheet

I salted both sides of the eggplant and let it sit at room temperature for 30 minutes on a paper towel lined baking sheet. After the 30 minutes is up, I washed the excess salt and moisture off the eggplant in a colander, and dried each piece with paper towel. You want to make sure the eggplant is dry so the breading will adhere.

breading station of panko, egg wash, flour, and crispy eggplant

Next I set up a breading station of: all purpose flour, panko breadcrumbs, and 2 beaten eggs. I like using panko breadcrumbs because it gives you such a nice crunchy breading. There are already pre-seasoned Italian panko breadcrumbs, or you can throw some dry herbs into the plain panko.

panko breaded eggplant slices on a baking sheet

1: Coat the eggplant slice in all purpose flour, give it a light shake to remove any excess flour. 2: Coat the floured eggplant slice in egg wash. 3: Place the eggplant slice in the panko breadcrumbs and cover the slices by pressing the panko breadcrumbs into the eggplant on each side. Set aside and repeat with all remaining slices.

Pan frying the eggplant

3 slices of eggplant shallow frying in a cast iron skillet

In a cast iron skillet, over medium heat add a cup of high smoke oil. I used grapeseed, but just make sure whatever oil you use is approved for frying. I shallow fry over medium heat, not high heat. This ensures that you get a nice golden brown breading and cooked inside, without burning the breadcrumbs. I cooked them for about 3-4 minutes on each side, once the breading is golden flip to the other side.

crispy breaded eggplant on a paper towel

Once golden brown on both sides, carefully remove the eggplant from the oil and place on a plate or baking sheet lined with paper towels for excess oil to drain. I add a small pinch of kosher salt and fresh ground black pepper, then proceed to cook the rest of the slices.

Caprese Ingredients

bag of arugula, two tomatoes, lemon, mozzarella log, and basil pack on a cutting board

Crispy breaded eggplant is SO versatile, you can make sandwiches with it, make eggplant parmesan, but I decided to make a caprese salad stack with it.

arugula in a bowl, lemon squeeze, olive oil, salt and pepper on a cutting board

If you’ve made my chicken milanese recipe, you’ve tried this simple citrus arugula salad. With arugula, lemon juice, olive oil, kosher salt and fresh ground black pepper, it’s quick and so tasty.

Assembling the caprese stack

close up of a stack of crispy eggplant, tomato, mozzarella, arugula salad, piled high on a white plate with a red tomato, basil, and parmesan cheese block in the background

To assemble the caprese stack, I lay down some of the citrus arugula salat, followed by a crispy eggplant slice, slice of tomato, slice of mozzarella cheese, two basil leaves, then repeat! At the end, I topped it with more arugula salad, followed by shaved parmesan cheese and a drizzle of olive oil and balsamic glaze.

Visually beautiful, but we don’t want a leaning tower of pisa situation here. To serve, you can carefully slice it down the middle, or I prefer to just serve the top half to one guest and the bottom half to another.

close up of a stack of crispy eggplant, tomato, mozzarella, arugula salad, piled high on a white plate with a red tomato, basil, and parmesan with balsamic glaze dripping off

This crispy eggplant caprese stack is the salad/appetizer that will wow your dinner guests. I hope you enjoy!

Interested in more Italian inspired meals?

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