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.
Recipe by DomestikatedLife at