If there could be an official meal of summer 2021, this would be it: Eggplant Caprese! My garden has been producing eggplant like crazy this year, and with tomatoes also at their peak we have been eating this simple dish on repeat. I make crispy breaded eggplant and layer it with sliced juicy tomatoes, loads of fresh basil leaves, and tuck it all around a decadent burrata or fresh mozzarella. Season everything well with salt and pepper, the salt brings out even more flavor in the tomatoes – and give it a light drizzle of olive oil and good balsamic before serving. Summer perfection!

Eggplant Caprese.
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Servings
  • 1 Large Eggplant
  • 1 Cup of Flour
  • 2 Tbsp of Italian Seasoning
  • 2 Large Eggs
  • 2 Tbsp of Milk
  • 2 Cups of Seasoned Breadcrumbs
  • Olive Oil
  • Burrata or Mozzarella
  • Variety of Heirloom Tomatoes
  • Fresh Basil Leaves
  • Balsamic Vinegar, for drizzling
  • Salt and Pepper
  1. Slice the eggplant into ¼" thick pieces, and then set up your breading station. Fill one bowl with the flour and Italian seasoning, a second bowl with the eggs and milk whisked until combined, and a third bowl with the bread crumbs.
  2. Dredge the eggplant slices into the flour first, then eggs, and finally breadcrumbs. Repeat until all pieces are breaded.
  3. Drizzle a large pan with olive and cook the eggplant slices over medium heat for about 7-8 minutes, flipping halfway to crisp both sides. Remove from pan and set aside to rest.
  4. Plate your salad by placing your burrata or mozzarella in the center of the dish. Arrange sliced tomatoes around the dish and alternate with slices of the cooked eggplant. Season everything on the plate with salt and pepper to taste. Top with torn pieces of fresh basil and drizzle lightly with olive oil and balsamic vinegar. Serve immediately.