Fried Eggplant Caprese Salad with Burrata & Balsamic Glaze
Summer recipe using fried eggplant, tomatoes & basil.
Servings: 5 people
Ingredients
- 1 lb eggplant graffiti, baby, or Italian are best*
- kosher salt
- ¾ cup Italian style bread crumbs*
- 2 tablespoon grated parmesan cheese
- 1 large egg beaten
- ¼ cup avocado oil* you may need more! see note
- 8 oz burrata
- 1 pint cherry tomatoes or sliced, Beefsteak tomatoes*
- ½ cup fresh basil leaves more for serving
- balsamic glaze optional, but delicious
- flaky salt optional, but delicious
Instructions
- Prep Eggplant: cut eggplant into ¼-1/2inch thick slices. Place eggplant slices in a colander & sprinkle a big pinch salt over the slices. Toss it a little to coat. Let them sit while you prepare the breadcrumbs & oil (about 10 minutes).
- Prepare Breadcrumbs: On one shallow plate or bowl, add beaten egg. On another shallow plate or bowl, add breadcrumbs & cheese and mix it up until incorporated (make sure to season using notes below if using plain breadcrumbs).
- Bread Eggplant: Shake colander over the sink to dispose of any extra water. Pat the eggplant dry really well with paper towels. Bread them by dipping eggplant in egg first, coating it and then transfer to breadcrumbs. Coat eggplant with breadcrumbs, press them into the eggplant. Place breaded eggplant slices to the side until they are all finished up. When nearing the end of the breading process, cover the bottom of a large skillet lightly with oil. Heat avocado oil on medium-high heat. You may have to work in 2 batches if breadcrumbs burn quickly*.
- Fry Eggplant: Double line a large plate or try with paper towels. The oil should sizzle as the first piece of eggplant hits the pan. If it doesn't wait another minute or two before frying the others. Add breaded eggplant slices to pan without too much crowding. Fry each piece 2-3 minutes on one side, flip and repeat another 2 minutes, until golden brown on each side. Once golden on both sides, remove eggplant & place on line paper towel to drain. Work in batches until all eggplant is fried.
- Prepare Caprese: Slice beefsteak tomatoes in ¼-1/2 inch slices. Slice cherry tomatoes in thick slices. Pick basil. Leave the basil in whole leaves or tear basil pieces.
- Assemble: Place burrata on the plate and lightly tear open. Arrange tomatoes and eggplant around the burrata. I like to arrange the eggplant mostly together so they do not get too wet from the tomato while it sits. Add lots of basil. I also love to serve these as stacks. Sprinkle wit flaky salt & drizzle with balsamic glaze if using.
Notes
*I love the smaller discs because of taste and ease to eat. I choose graffiti eggplant (smaller with purple & white stripes), or any other smaller eggplant. But a classic Italian eggplant also works & tastes great.
*If you do not have Italian style breadcrumbs (it just means pre-seasoned), I also love to use ¾ cup plain bread crumbs with 1tsp garlic powder, 1tsp dried oregano.
* I love to use a variety of tomato especially during tomato season - it depends on what the grocery store has. I like the smaller tomatoes with the larger slices on the plate.
*use a high smoke point oil like avocado oil. Start with 3tbs. Because the breadcrumb pieces are so small and fine, they burn quickly. I like to work in two batches. Once the breadcrumbs start smoking, dispose of the oil. Quickly wipe out the pan and start again. So you could need up to ½ cup of oil.
Nutrition
Serving: 4g | Calories: 340kcal | Carbohydrates: 22g | Protein: 14g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 67mg | Sodium: 300mg | Potassium: 479mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1027IU | Vitamin C: 24mg | Calcium: 319mg | Iron: 2mg