Here in New England, we are in that ‘golden hour’ between the end of summer and the fast approaching fall. Early crisp apples are starting to get stacked next to the late summer peaches at the farm-stands. It’s a time when many of us are usually gearing up to return to school, work, and the upcoming rush of holidays.

This year is different for so many reasons. I’ll be home with all of my kids, trying to tackle remote learning with a smile on my face. After-school activities are going to be more of the ‘home crafting’, and ‘go ride your bike’ variety, rather than the normal swim lessons, or shuttling around to group activities.

And…. surprisingly, I’m going to be okay with all of that. I think it’s because what isn’t changing is the time we spend cooking and eating together. I’m making a real effort to get back into my kitchen and really cook – not just a quick pasta dinner or take out pizza order (though, there are definitely times and places for that!), but true home-cooked meals.

My newest recipe for Fresh Caprese Salad with Crispy Eggplant fits right into this ethos. It checks all of the boxes: 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.

Why use avocado oil?

Refined Avocado oil is quickly gaining fame and for all the right reasons! Having a higher smoke point (520F!) than either canola or vegetable oil, it’s just perfect for pan- or oven-frying! Avocado oil is also high in vitamin E and monounsaturated fats (translation; Good Fats). We have been slowly transitioning over to this oil for much of our cooking lately. Flavorless, like vegetable oil, it allows the other ingredients to really shine through!

The results after oven-frying? Crunchy, golden brown eggplant that isn’t heavy or greasy, that gets sandwiched between beautiful slices of tomato and mozzarella. Topped with syrupy aged balsamic vinegar & a good olive oil, that’s the meal! You could easily pair this with some grilled chicken breast, or use it as an appetizer for your next dinner party menu. Fresh, summery, and full of texture, this fried eggplant caprese salad is perfect for any supper!

Fresh Tomato Mozzarella Caprese Salad with Crispy Fried Eggplant

serves 6-8

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

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.

In three shallow bowls:

Add the flour to the first bowl.

Scramble the eggs with 1 tablespoon of water in the second bowl.

Add the Panko plus the dried herbs with salt & pepper to the third bowl. Combine the grated parmesan cheese to the Panko bowl and toss lightly.

Now, back to our eggplant:

Reserve a large tray or baking rack and place to the side. Uncover the eggplant rounds and lightly brush the extra salt off each round with a paper towel.

We will now dredge:

coat the eggplant in flour on both sides, and then coat with egg in the next bowl. Allow the egg to drip off slight into the egg bowl, then coat with Panko crumbs in the last bowl. Place the breaded eggplant round on the baking rack. I like to do this assembly-line style, with my left hand doing the flouring only, while my right hand coats with egg and Panko. It keeps everything neat and tidy!

Once you have 6-8 rounds breaded, bring out a trivet on which you can place your now VERY hot, oiled pan from the oven.

Very carefully, transfer the eggplant to the hot oiled pan. It should sizzle on contact! Be quite careful as the oil is super hot!

Place back in the oven and allow to bake for 10-12 minutes. Flip with tongs, and allow to bake another 8 minutes until golden brown. It’s alright to work in batches as well.

While the eggplant is baking, slice your tomatoes, mozzarella and wash your herbs. Reserve.

Once cooked, take the cookie sheet out of the oven, and let the fried eggplant drain on a paper-toweled plate.

To Assemble

Using a large plate, or small platter, arrange the eggplant, tomatoes, torn basil/oregano, and mozzarella in layers. Get creative!

Sprinkle with salt and fresh pepper. Drizzle with good olive oil and syrupy aged balsamic vinegar to finish!

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5 from 8 votes