Caprese With Fried Eggplant Tomato And Mozzarella Recipes

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FRESH CAPRESE SALAD WITH CRISPY EGGPLANT



Fresh Caprese Salad with Crispy Eggplant image

I used fresh, ripe tomatoes with plenty of basil and creamy buffalo mozzarella. Delicious on its own, the flavor and texture is amped-up by freshly fried, crispy, Panko-breaded, slices of eggplant. I wanted to lighten up this dish a bit, so instead of deep-frying, the dredged eggplant slices are actually baked at a high temperature with a bit of avocado oil.

Provided by straighttothehipsbaby

Categories     Appetizer     Main Course     Salad

Number Of Ingredients 20

1/3 cup refined avocado oil
1 large eggplant
3 tablespoons AP flour
2 eggs
1 tablespoon water
1/2 cup plain Panko bread crumbs
1 tablespoon garlic powder
2 teaspoons dried oregano
1 teaspoon dried parsley
3/4 teaspoon smoked paprika
3/4 teaspoon chili flakes
2 teaspoons kosher salt
1/4 teaspoon black pepper
2 tablespoons finely grated parmesan cheese
1 round of buffalo mozzarella
2 large ripe tomatoes
1 large handful fresh basil leaves
2 sprigs of fresh oregano (optional)
aged balsamic vinegar
olive oil

Steps:

  • Preheat your oven to 425F.
  • Wash and dry your eggplant. Begin to slice thinly, about 1/4 of an inch rounds. You should get about 8 nice rounds.
  • Place the rounds on a paper towel covered board and lightly sprinkle with kosher salt on both sides. Place another layer of paper towels on top, followed by another heavy cutting board. Let sit for 10-15 minutes. We are slightly drying the eggplant before dredging.
  • Once the oven is at temperature, add 1/3 cup of refined avocado oil to a cookie sheet and place in the hot oven. Allow to heat, about 5-8 minutes.

EGGPLANT AND TOMATO CAPRESE SALAD



Eggplant and Tomato Caprese Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 medium eggplants, sliced in 1/2-inch thick rounds
Extra-virgin olive oil, for brushing and serving
Kosher salt and freshly ground black pepper
4 medium tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch fresh basil leaves
Good-quality aged balsamic vinegar, for serving
Coarse sea salt, for serving

Steps:

  • Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
  • Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
  • On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.

EGGPLANT CAPRESE WITH TOMATO AND BASIL



Eggplant Caprese With Tomato and Basil image

Make and share this Eggplant Caprese With Tomato and Basil recipe from Food.com.

Provided by Vino Girl

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium eggplant
2 ripe beefsteak tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
12 fresh basil leaves
8 slices unsalted fresh mozzarella cheese (about 4 ounces total)

Steps:

  • Preheat oven to 425°F
  • Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
  • Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
  • Set the tomatoes aside.
  • In a small bowl combine the olive oil, vinegar, salt, and pepper.
  • Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
  • Bake the eggplant slices for about 10 minutes.
  • Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
  • Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
  • Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
  • Repeat to make three more stacks.
  • When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
  • Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.

Nutrition Facts : Calories 274.4, Fat 19.8, SaturatedFat 8.5, Cholesterol 44.8, Sodium 652, Carbohydrate 11.6, Fiber 5.5, Sugar 5.4, Protein 14.5

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